This refreshing passion fruit sorbet (maracujá) captures the tropical essence of the fruit, blending its sweet and tangy flavours into a delightful dessert.
Quick Facts
- Difficulty: Intermediate
- Prep Time: 30 minutes
- Maturation Time: 4 hours
- Freezing Time: 4 hours
- Yield: Approximately 1.2 L
Ingredients for Passion Fruit Sorbet
Sorbet Base
- 500 ml water
- 180 g granulated sugar
- 100 g glucose syrup (corn syrup)
- 5 g neutral stabilizer (e.g., Super Liga Neutra Select or guar gum mix)
Passion Fruit Flavor Components
- 350 ml fresh passion fruit juice (approximately 10–12 passion fruits)
- 1 tbsp lemon juice (optional, for added brightness)
Step-by-Step Instructions to Make Passion Fruit Sorbet
1. Prepare the Sorbet Base
- In a saucepan, combine water, sugar, and glucose syrup. Heat gently, stirring until the sugar dissolves completely.
- Bring the mixture to 85°C (just below boiling) to pasteurize.
- In a small bowl, mix the stabilizer with a teaspoon of sugar to prevent clumping. Gradually whisk this mixture into the heated syrup and stir for 2 minutes to activate the stabilizer.
2. Extract Passion Fruit Juice
- Cut the passion fruits in half and scoop out the pulp.
- Blend the pulp briefly to separate the seeds from the juice. Do not overblend to avoid breaking the seeds.
- Strain the mixture through a fine sieve to extract the juice, discarding the seeds. You should have about 350 ml of pure passion fruit juice.
- Stir in lemon juice if desired, to enhance the tartness.
3. Combine the Passion Fruit Juice and Sorbet Base
- Slowly pour the passion fruit juice into the cooled sorbet base, whisking constantly to ensure it’s well integrated.
- Taste the mixture and adjust the sweetness if needed, based on the natural tartness of the passion fruit.
4. Mature the Mixture
- Quickly cool the mixture using an ice bath (placing the bowl of sorbet base over a larger bowl filled with ice and water).
- Cover with plastic wrap, ensuring it touches the surface to prevent skin formation.
- Refrigerate the mixture for at least 4 hours to allow the stabilizer to work and the flavors to meld.
5. Churn and Freeze the Sorbet
- Pour the matured mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 25–30 minutes).
- Transfer the churned sorbet into a freezer-safe container.
- Freeze for an additional 4 hours to firm up before serving.
Tips for Perfect Passion Fruit Sorbet
- Choosing Passion Fruits: Select fruits that are wrinkled and heavy for their size, as they are typically riper and more flavorful.
- Adjusting Sweetness: Passion fruit can be very tart. Taste the juice before combining it with the sorbet base to ensure the balance of sweetness and tartness is to your liking.
- Enhancing the Aroma: Add a pinch of salt to the mixture to bring out the natural flavors of the fruit.
FAQs About Passion Fruit Sorbet
Q: Can I use frozen passion fruit pulp instead of fresh fruit?
A: Yes! Frozen pulp is a convenient alternative and works just as well. Ensure it’s unsweetened for better control over the final flavor.
Q: Can I make this sorbet without an ice cream maker?
A: Yes! Pour the mixture into a shallow container and freeze it. Stir every 30 minutes for 3–4 hours to break up ice crystals and create a smooth texture.
Q: Can I combine passion fruit with other tropical fruits?
A: Absolutely! Passion fruit pairs well with mango, pineapple, or even coconut for a tropical twist.
Serving Suggestions
Serve your passion fruit sorbet in chilled bowls or glasses, garnished with fresh mint leaves or a drizzle of passion fruit pulp for an extra burst of flavor. Pair it with tropical desserts or as a refreshing palate cleanser.
Final Thoughts
Passion fruit sorbet is a tropical delight that perfectly balances sweet and tangy flavors. Its vibrant color and bold taste make it a crowd-pleasing dessert that’s easy to prepare and enjoy.