granadilla sorbet

by Sam on November 11, 2011

granadilla sorbet

I have a deep love affair with ice cream that goes back a long way, and I am now mildly obsessed with making it since buying my semi industrial Italian ice cream machine about 8 years ago.  I had ideas of starting an ice cream shop where I would make premium ice cream to sell to people living in a country which at the time did not have any super premium ice cream brands (this was circa the launch of Haagen Dasz).

That dream hasn’t entirely faded, but now I just love making it for fun.

I love sorbet in summer, and made a fabulous strawberry and balsamic sorbet infused with basil and black pepper last year.

tropical and summery

This recipe for granadilla sorbet (or passion fruit as it would be called in other parts of the world) is the best ever, and should remind any South African of a day at the beach where granadilla lollies are sold.

granadilla sorbet

Serving Size: makes about a litre

granadilla sorbet

Ingredients

  • 1 cup of sugar (250ml)
  • 1 cup of fresh orange juice (250ml)
  • 2 cups of fresh granadilla pulp
  • 2 large egg whites, beaten to stiff peaks

Instructions

  1. Heat the orange juice and add the sugar, stirring until it has dissolved.
  2. Add the granadilla pulp and chill in the fridge.
  3. By Hand
  4. Freeze the mixture for an hour and then fold the beaten egg whites through and then freeze again. Beat the sorbet every hour or so until the mixture has formed frozen crystals and then leave until ready to serve.
  5. machine
  6. Pour the fruit mixture into the ice cream machine and churn until it is the right consistency.
  7. Add the beaten egg whites and churn for about 20 seconds, scraping down the sides to ensure that they are incorporated.
  8. Remove and freeze until ready to serve.
http://drizzleanddip.com/2011/11/11/fridays-food-porn-granadilla-sorbet

yum!

This recipe was featured on the Huffington Post.

 

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Leave a Comment

{ 21 comments… read them below or add one }

Lori November 11, 2011 at 11:41 am

passionfruit anything rules my world. This is a definite summer winner!

Sam November 14, 2011 at 11:52 am

Thanks hun, you can have all of mine when i see you this week end. s x

Beth Michelle November 14, 2011 at 10:27 pm

I am obsessed with anything passion fruit (or passiflora as we call it in Israel). I have some beautiful passiflora plants in my yard and cannot wait from them to fruit. I will have to try this amazing dessert!

Sam November 15, 2011 at 7:59 am

Hi Beth, lucky you to have your own passion fruit plant (vine). Enjoy!

Zirkie November 15, 2011 at 5:21 pm

Wow, Sam, it looks delish and sooooo easy! Your pics are beautiful!

Sam November 15, 2011 at 5:55 pm

Thanks Zirkie :-)

Vy November 15, 2011 at 7:46 pm

Looks great!!! Can’t wait to try this!

Paula November 16, 2011 at 1:51 pm

Ooh, I love granadillas – they remind me of my late father, who used to grow them in our garden. Is it okay to use tinned granadilla pulp instead of fresh pulp?

Sam November 16, 2011 at 5:14 pm

Hi Paula, you can use the pulp if it contains no sugar, or adjust the quantities of sugar to accommodate it. In South Africa the tinned granadilla pulp has sugar. I tried one batch with 25% pulp and it was fine. I prefer the slightly fresher and sharper taste of fresh granadilla’s though.
Enjoy!
Sam

Thuli November 17, 2011 at 4:26 pm

Your pics look AMAZING Sam! Hold on to that ice cream business dream, you never know! :-)

Sam November 17, 2011 at 5:21 pm

Thanks Thuli :-) ~ we shall see.

Xerxes November 30, 2011 at 9:39 pm

I’ve just seen this while pining through food pages on the net.
it looks so refreshing and when how hot it gets here in Meerensee, i can’t wait to try it.Will post a comment when it’s done.

luis March 23, 2012 at 12:43 am

i’m doing this right now haha, i’m waiting to the orange juice and granadilla mixture freeze.
when i’m finish i post a comment about it :’)

ps. in Venezuela we call granadilla ‘parchita’ hahaha

Sam March 23, 2012 at 8:00 am

Awesome Luis, I am sure you will enjoy.

Nas April 14, 2013 at 1:47 pm

Sam.. i just attempted to make it, following your instructions.. but as i took it out of freezer to add egg whites, it doesn’t seem to want to fold in, it just floats on top.. was the mixture supposed to be runny or half frozen when mixing? because mine was still runny, cold, but runny.. i mixed it all in though.. am i setting up myself for disaster or will it be okay??

Thanx.. *Nas..xx

Sam April 14, 2013 at 8:42 pm

Hi Nas, I assume you are making it by hand? I have only ever made it with my machine. You will need to get the mix to a firm stage before adding the egg whites. So freeze mix, freeze mix, until you get a firmer consistency. Add the egg whites, whisk through and then carry on the free whisk process.

Kabelo Johannes August 14, 2014 at 10:07 am

This looks really nice i ,ll try to do it one day

Judith Hitchings August 18, 2014 at 12:46 am

Thanks for the sorbet recipe – our 3 passionfruit vines are hard to keep ahead of just eating them – I’m trying to make curd from them too

Sam August 18, 2014 at 10:13 am

HI Judith, arent passion fruit vines the best? anyway this uses a lot of fruit so hope it helps.

Sarah September 15, 2014 at 12:51 am

Making this right now! I couldn’t resist sampling a little taste as it’s churning in my mixer… so good! Thank you for sharing this recipe!

Sam September 15, 2014 at 10:10 am

HI Sarah, I hop eyou enjoy. Its one of my all time favourite sorbet recipes and tastes just like summer.

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