Ingredients
Scale
- 2 cups passion fruit pulp (from 12-16 fresh passion fruits or frozen pulp, thawed)
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoons fresh lemon or lime juice (optional but recommended)
Instructions
- Make the Simple Syrup: In a medium saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar completely dissolves (about 3-5 minutes). You don’t need to boil it—just heat until the liquid is clear and no sugar granules remain. Remove from heat and let cool to room temperature.
- Prepare the Passion Fruit: If using fresh passion fruit, cut each fruit in half and scoop the pulp (including seeds) into a bowl. If you prefer seedless sorbet, press the pulp through a fine-mesh strainer to remove seeds, pressing firmly to extract all the juice. If you like texture (recommended!), leave the seeds in—they add a delightful crunch and are completely edible.
- Combine Ingredients: Once your simple syrup has cooled completely, combine it with the passion fruit pulp in a large bowl. Add the lemon or lime juice if using. Whisk everything together until well incorporated. The mixture should be smooth and pourable.
- Chill Completely: Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This step is crucial—churning cold mixture results in smoother sorbet with smaller ice crystals. A warm mixture will take much longer to freeze and may result in icy texture.
- Churn the Sorbet: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes. The sorbet should reach a soft-serve consistency—thick enough to hold its shape but still soft and creamy.
- Freeze Until Firm: Transfer the churned sorbet to a freezer-safe container with a lid. Press plastic wrap directly onto the surface to prevent ice crystals from forming, then cover with the lid. Freeze for at least 4 hours or until firm enough to scoop.
- Serve and Enjoy: Let the sorbet sit at room temperature for 5-10 minutes before scooping to soften slightly. Scoop into chilled bowls or glasses and serve immediately. Garnish with fresh mint, extra passion fruit pulp, or fresh berries if desired.
Notes
- Seed Preference: Passion fruit seeds are edible and add texture. For smoother sorbet, strain them out before churning.
- Sugar Adjustment: Taste your passion fruit first. If it’s very tart, you may want to add an extra 2-3 tablespoons of sugar.
- No Ice Cream Maker: Use the still-freeze method—freeze in a shallow container, stirring vigorously every 30-45 minutes for 3-4 hours.
- Storage: Homemade sorbet is best within 2 weeks but can last up to 1 month in the freezer.
- Texture Fix: If sorbet becomes too hard after long freezer storage, let it sit at room temperature for 10-15 minutes, or pulse briefly in a food processor before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Desert
- Method: Churning/Freezing
- Cuisine: French-Brazilian Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 2/3 cup (approximately 110g)
- Calories: 145
- Sugar: 34g
- Sodium: 2mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg