Go Back

Passionfruit Sorbet

passionfruit sorbet

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 30 minutes
Resting Time 5 hours
Servings 4 servings

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.