While at Nick’s parents, we discovered a few very healthy passionfruit vines which were growing wild. Being able to pick handfuls of passionfruit each morning was fantastic!
Wild growing passionfruit
With an excess of passionfruit (you won’t hear me complaining, or probably ever using the term ‘excess’ again, how can there be an excess of passionfruit??), Nick decided a passionfruit sorbet was on the menu and horded a container full of passionfruit to take home with us.
This sorbet is very refreshing and the recipe can be used to make a lemon sherbet or sorbet as well (just process the rind of one lemon with the sugar and add ½ cup fresh lemon juice instead of the passionfruit pulp). It is a little icy, not creamy, but this is nice on hot days or nights after work.
Passionfruit Sorbet
Serves: 6-8
¾ cup passionfruit pulp (approx 10 passionfruit)
1 cup sugar
3 cups milk
½ cup water
1/8 teaspoon salt
Mix all ingredients together in a bowl. Stir well.
Place in an ice-cream maker and churn until mixture has formed a sorbet. Alternatively place in a sealed container in the fridge, stirring with a fork every hour.
Churning Passionfruit Sorbet
Freeze until set. Serve.
Passionfruit sorbet
