Passion fruit sorbet
A refreshing sorbet with crunchy seeds for added fibres, crunchiness and general enjoyment.
  • Simple sugar syrup (125 ml water + 125 ml sugar)
  • 250 ml passion fruit purée (approx. pulps and seeds of 12 passion fruits)
  • Juice of 1 lemon or lime, depending on your citrus preferences
  • (optionally) About 50 gram chocolate, chopped (of dark or milk-type)
  1. Prepare a simple sugar syrup by mixing 125 ml water with 125 ml sugar. Heat (or simply shake) the mixture until all the sugar has dissolved. Set aside to chill.
  2. Cut the passion fruits in halves, remove the pulp and seeds and put in a blender or equivalent. Blend to a purée, also adding the lemon/lime juice.
  3. If you do not like crunchy seeds, pass the purée through a sieve.
  4. Combine the syrup with the fruit purée, blend and let chill.
  5. Then churn in the ice cream maker according to instructions.
  6. Optionally, if you would like to add pieces of chocolate, do so towards the very end of the churning.
  7. Put in freezer-safe container, cover with plastic film and lid and store in the freezer.