- Can I leave the seeds in?
- The seeds are edible and crunchy, but they can be annoying in sorbet. Sprinkle a few on top for decoration!
- Where can I get passion fruit?
- In larger supermarkets or Asian grocers. Frozen purée is also excellent.
Zingy passion fruit sorbet
Passion fruit is a flavour atomic bomb: incredibly intense, tart, tropical and fragrant. This sorbet is for those who love 'zesty', refreshing desserts. The fruit's natural acidity is so high that it can handle a lot of sugar without becoming cloying.
Ingredients
250
ml
passion fruit pulp (from approx. 10-12 fruits or purée)
200
ml
water
120
g
granulated sugar
2
tbsp
fresh lemon juice
1
pinch
salt
5
pieces
mint leaves
Shopping List (0)
Equipment Needed
- Sieve/strainer
- Saucepan
- Shallow dish
- Fork
Instructions
1
✓
Cut the fruits in half and scoop out the insides. Pass through a sieve to extract the precious yellow juice, and discard the black seeds (or save for garnish).
Tip: Sieving requires patience, but it's worth it for the smooth texture.
2
✓
Make a syrup from the water, sugar and salt. Cool completely.
Tip: Sugar counterbalances the wild acidity of the passion fruit.
3
✓
Mix the fruit juice into the cold syrup, add the lemon juice. Taste it: it needs to be very intense.
Tip: Passion fruit aroma is very strong, so we dilute it with water, but it remains punchy.
4
✓
Freeze in a shallow dish.
Tip: A shallow layer freezes more evenly.
5
✓
Stir with a fork every half hour (3-4 times) to slush it up.
Tip: Mixing introduces air into the mass and breaks the ice.
6
✓
Rest before serving, garnish with mint.
Tip: Best when fresh.
Recipe FAQ
Ingredients
- 250 ml passion fruit pulp (from approx. 10-12 fruits or purée)
- 200 ml water
- 120 g granulated sugar
- 2 tbsp fresh lemon juice
- 1 pinch salt
- 5 pieces mint leaves