passionfruit sorbet


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Passionfruit Sorbet

6 very ripe passionfruit

2 cups cold water

1/4 cup granulated sugar

  1. Slice passionfruits in half and scoop out the flesh (ALL OF IT, INCLUDING THE SEEDS) into a blender.
  2. Add enough water to double the volume of the flesh- add a bit at a time, to avoid over-diluting. If uncertain, err on the low side, as you can always add in more water later.
  3. Pulse mixture for a few seconds at a time, so that the flesh has separated from the seeds, but not so far as to grinding the seeds down.
  4. Pour the mixture through a sieve into a large canister and discard seeds. If there is some flesh still attached to the seeds, you can try to push it through with a spoon.
  5. Add sugar, a tablespoon at a time, to taste. Dilute further if needed. Chill thoroughly.
  6. Freeze in an ice cream maker according to its directions. Sorbet will last in an airtight container in the freezer for up to two weeks.

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