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.
Recipe: (makes about a litre)
- 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
Heat the orange juice and add the sugar, stirring until it has dissolved. Add the granadilla pulp and chill in the fridge.
If you are making it by Hand:
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.
If you are making it in a machine:
Pour the fruit mixture into the ice cream machine and churn until it is the right consistency. Add the beaten egg whites and churn for about 20 seconds, scraping down the sides to ensure that they are incorporated. Remove and freeze until ready to serve.
The other thing that I love about making ice cream and sorbet is just how very easy it is. It has the X factor and people are always so impressed that it can be made at home.
yum!
if you were wondering about the pretty fabric under my bowl, its from Silk and Cotton Co
{ 14 comments… read them below or add one }
passionfruit anything rules my world. This is a definite summer winner!
Thanks hun, you can have all of mine when i see you this week end. s x
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!
Hi Beth, lucky you to have your own passion fruit plant (vine). Enjoy!
Wow, Sam, it looks delish and sooooo easy! Your pics are beautiful!
Thanks Zirkie
Looks great!!! Can’t wait to try this!
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?
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
Your pics look AMAZING Sam! Hold on to that ice cream business dream, you never know!
Thanks Thuli
~ we shall see.
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.
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
Awesome Luis, I am sure you will enjoy.
{ 1 trackback }