Passionfruit-mint sorbetto

Name: Passionfruit-mint sorbetto
Total time: 21 min
Ingredients: 250 gm caster sugar; 600 ml passionfruit pulp (from about 24 large passionfruit); 150 ml orange juice; ½ cup (firmly packed) mint

Australian Gourmet Traveller recipe for passionfruit-mint sorbetto.

Feb 18, 2014 11:45pm

By Emma Knowles

20 mins preparation
1 min cooking plus chilling, freezing

Passionfruit-mint sorbetto

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.

Ingredients

250 gm caster sugar
600 ml passionfruit pulp (from about 24 large passionfruit)
150 ml orange juice
½ cup (firmly packed) mint

Method

Main

1
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.
2
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).
3
Serve in bowls or cups with a little extra passionfruit pulp to the side.