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). 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.
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.
*Cooks notes – if you prefer a less sweet sorbet and if the granadilla is riper and sweeter, reduce the sugar by half. It all depends on the fruit so taste and test before adding more if you need to.
Passion fruit sorbet
- 1/2 - 1 cup of sugar 250ml (depending on how sweet your granadilla are)
- 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.
- 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.
- 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.
This recipe was featured on the Huffington Post.