Passion Fruit Sorbet

Ingredients

• 1 cup passion fruit pulp
• 1/2 cup sugar
• 1/2 cup water
• 1 tbsp lemon juice

Instructions

1. Make the simple syrup: In a small saucepan combine the sugar and water. Heat gently over low heat, stirring until the sugar is completely dissolved. Remove from heat and let the syrup cool to room temperature.
2. Mix: In a bowl combine the cooled simple syrup, passion fruit pulp, and lemon juice. Whisk until fully combined.
3. Freeze & stir: Pour the mixture into a shallow, freezer-safe container. Freeze for 30 minutes, then stir vigorously with a fork to break up any ice crystals. Repeat stirring every 30 minutes for 2–3 hours, until the sorbet is smooth and beginning to firm. For a firmer set, freeze an additional 1–2 hours.
4. Serve: Scoop into chilled bowls or glasses. Let sit 2–3 minutes at room temperature if too hard to scoop. Garnish with fresh mint or a slice of passion fruit if desired.

Notes & Tips

• Use ripe passion fruit for the best aroma and flavor. If pulp is very seedy, you can strain lightly (but seeds add texture and visual appeal).
• Make extra simple syrup and store in the fridge for other drinks or desserts.
• For an ultra-smooth sorbet, process the chilled mixture in a high-speed blender before freezing.