Passion Fruit Sorbet
Serves 8
Ingredients
Method
400 ml. Water (Still)
200 ml. Passion Fruit Puree
250 g. Sugar (Castor)
2 Passion Fruit (Whole)
Bring the water to the boil, stir in the sugar until dissolved, simmer for 1 minute, stir in the puree and the passion fruit flesh.
Leave to cool and transfer to an ice cream machine. Churn until you have a soft and icy texture ( 45 minutes in my machine, other machines may vary), then transfer to a solid plastic container, seal and freeze.
Alternatively, freeze the mixture in a shallow container , beating 2 or 3 times during freezing.
To serve remove from freezer 10 minutes before you are ready to use it.