Delicously tangy sorbet with the taste of exoctic fruits and it’s not a chore to make.
PASSIONFRUIT SORBET
3- 400ML SORBET
6 PASSION FRUITS
150 G SUGAR
225 ML ICE COLD WATER
Scrape the pulp out of the passion fruits and mix it with sugar and ice water in a bowl.
Stir until the sugar has dissolved.
Place the sorbet base in the fridge for a minimum of 1 hour.
Filter the base through a sieve to remove seeds and threads.
Churn the sorbet in an ice cream machine for 20-30 minutes.
Place the sorbet in the freezer overnight, so it can firm up.
