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Passionfruit and Lime Sorbet

Posted in Food & Entertaining

IMG_3965Our Passionfruit (or as we call it in SA – Granadilla) tree is a gift that just keeps on giving. Despite an overly harsh prune back by our gardener (in name only), it has rebounded to provide a generous crop this year. Hannah and Riley love the fruit, eaten from the shell … sometimes sprinkled with castor sugar. But even their efforts haven’t been able to keep pace with the yield. I came back from Joburg to find a good 60 fruits chilling in the fridge, and decided to try my hand at sorbet. I haven’t been successful in the past – ending up with ice blocks, mainly because I resent the amount of sugar most recipes demand. So decided to dicker around and see what I could come up with.

I separated the juice from the seeds by whirring them in the blender for a couple of minutes. If you do this – don’t let them blend too long – you will end up with black dust through the juice. You want the pulp to separate from the seeds and the seeds to crack a bit. But you don’t want powder.  I then passed the whole lot through a fine sieve several times and ended up with 250ml of sweet sour juice for my trouble. You can buy the pulp in the US … frozen in big bags as Maracuja juice. I used that one year to make cocktails when I was living in NY – and it was perfect. Just defrost a touch and then add the sugar/water mix. I added the lime juice because I like my sorbet tart. And the zest gives it a bit of extra bite.

IMG_3980Passionfruit and Lime Sorbet
(takes 40 mins because of the juicing process plus chilling and feezing time)

120g caster sugar
1 teaspoon glucose syrup
Juice and zest of two limes
250 ml passionfruit pulp/juice
100 ml cold water

Mix the sugar and glucose syrup into the passionfruit juice
Once it has dissolved, add the cold water
Add the lime zest and juice to taste
Pour into the bowl of your ice-cream maker
Churn until you have a thick slush
Return to the fridge and freeze

If you don’t have an ice-cream machine …. just pour the mix into a plastic container and put in the freezer. Take it out every hour or so and rake it with a fork to break down the ice crystals. Repeat ’til until you have a smooth slush. Then let it freeze normally. Alternatively leave the ice crystals chunky and call it granita.

The nans pronounced it “Very nice” (high praise) and wolfed it down with the accompanying ‘sourface’ expressions. When they went to bed I discovered it works even better with a tot of Campari poured over. Cheers.

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3 Comments

  1. This sounds divine – I can buy grenadillas here in Beijing so may give this a go – is the glucose syrup an essential as that may prove difficult to find, Could I replace it with something else.
    BTW I normally eat grenadillas with a teaspoon – the top cut off, sitting like a boiled egg in an egg cup! The pulp is also good as a cheese-cake topping.

    February 11, 2014
    |Reply
  2. Jen
    Jen

    Yum! We have one too (called Passiflora in Israel).

    February 6, 2014
    |Reply

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