Passionfruit-mint sorbetto

AT A GLANCE

The intense flavours of this sorbetto are pure and clean, and really need little in the way of accompaniment - a drizzle of extra passionfruit pulp is delicious but entirely optional.

  • 250 gm caster sugar
  • 600 ml passionfruit pulp (from about 24 large passionfruit)
  • 150 ml orange juice
  • ½ cup (firmly packed) mint
01   Stir sugar and 260ml water in a saucepan over medium-high heat until sugar dissolves, and bring to the boil. Cook for 1 minute, cool, then refrigerate until chilled.
02   Process passionfruit, orange juice and mint in a food processor until juice separates from seeds and mint is finely chopped. Pass through a sieve over a bowl, pressing to extract all the liquid (discard seeds). Add sugar syrup to taste, then whisk and refrigerate to chill. Churn in an ice-cream machine then freeze until firm (2-3 hours).
03   Serve in bowls or cups with a little extra passionfruit pulp to the side.

Note This recipe makes 1 litre.

Topics:

ICE-CREAM, AUTUMN, DESSERT, PASSIONFRUIT, MINT, ORANGES, ITALIAN

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN , EMMA KNOWLES

FEATURED IN

Mar 2014

Mar 2014

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