Equipment
- 1 icecream churner
Ingredients
- 6 passionfruit, large
- 1 cup sugar
- ¾ cup water
- 1 orange, juiced
- 1 lemon, juiced
Instructions
- Halve the passionfruit and use a small spoon to scrape out the pulp into a bowl. You want ¾ cup of pulp.
- In a saucepan, combine the sugar and water. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and leave to cool to room temperature.
- Add the lemon juice, orange juice and passionfruit pulp to the sugar syrup and stir to combine.
- Use an immersion blender to break up the passionfruit pulp and then pour the syrup through a fine mesh strainer into a bowl. Press out as much liquid as possible. Add 1 teaspoon of the seeds to the syrup and discard the rest. Cover the liquid and refrigerate for at least 2 hours.
- Transfer the syrup to the icecream machine and churn according to the machine's instructions. Once finished, transfer the sorbet from the machine into a resealable container and freeze for at least 2 hours, until firm.
This time of year, each year I tend to have an abundance of passionfruit growing in the garden, and I am always looking at recipes that can use the excess up. This passionfruit sorbet is refreshing light sorbet perfect for the warm summer weather. The sorbet is bursting with flavor and easy to make. Apart from a small amount of preparation work, the icecream maker does the rest.
Preparing the Passionfruit Syrup
To make the passionfruit syrup, start by halving your passionfruit across the middle. Use a small spoon to scoop the pulp from each shell into a bowl. You want ¾ cup of pulp. Reserve any leftover pulp for another use, such as on icecream or yoghurt.
Next, juice 1 lemon and 1 orange. The juice can be stirred in with the passionfruit pulp and then set aside until needed.
In a small saucepan, combine granulated sugar and water. Bring the water to a boil, stirring to dissolve the sugar. Remove the syrup from the heat and leave to cool to room temperature.
Continue by using an immersion blender to pulse the syrup a few times. This will help break up the passionfruit pulp. Pour the syrup through a fine mesh strainer into a bowl, pressing out as much liquid as possible.
Add 1 teaspoon of the seeds to the syrup and discard the remaining seeds. Cover the liquid and refrigerate for at least 2 hours.
You can make the passionfruit syrup up to 1 week before you plan to churn the sorbet.
Churning the Sorbet
Stir the syrup and then pour it into the icecream machine. You will need to churn the sorbet according to the manufacturers instructions as each machine will be different.
Once the sorbet has been churned, transfer the sorbet to a resealable container and then freeze for at least 2 hours, until firm. The churned sorbet will keep for up to a month in the freezer.
Serve the sorbet in your favorite bowl, a fancy cup or eat it with a spoon straight from the freezer.