Passionfruit Sorbet *****

Passionfruit

The goodness of Passion Fruit is contained inside a leathery skinned covering.  Once cut horizontally, the seeds and pulp must be scooped.  I use a grapefruit spoon with serrated edges which works best for me.  The seeds are in a membrane sac with the juice.  An easy method of extracting the juice is to scoop the shells and place the contents in a Vita Mix.  Use the low setting and 1 to 2 speed.  Allow the seeds to whirl until it appears you have juiced the seeds, 2 to 4 minutes.  I use a quart jar with a canning funnel with my strainer setting in the funnel.  I pour the seeds and extracted juice into the strainer and allow the juices to drain into the jar.  I use a tapper on the seeds, pressing to extract that last bit of juice.  Save the seeds in a bowl as there will be some juice remaining.  When done,  I rinse the seeds and feed them to the birds.

Passionfruit sorbet is delicious and incredibly easy to make. A perfect summer treat with only three ingredients to make. It is our favorite recipe I am sharing.   Yield: Six 1/2 cup servings.
Ingredients:
2 cups water
1 cup granulated sugar

1 1/4 cups frozen Passion Fruit puree

Directions;
Add the sugar and water to a medium saucepan. No need to stir. Bring the mixture to a boil and then allow to simmer until the sugar is dissolved, approximately 5 minutes.

Remove from the heat and allow to cool for a few minutes, then stir in the passion fruit puree while the syrup is still warm.  

Place it in the refrigerator until it is chilled for at least 30 minutes or so. 

Follow the instructions on your ice cream maker.