Passionfruit sorbet

Passionfruit sorbet

By
From
Botanical
Makes
250 ml
Photographer
William Meppem

Ingredients

Quantity Ingredient
12 ripe juicy passionfruit
1/2 lemon, juiced
125ml Sorbet syrup

Method

  1. Split passionfruit, scoop out all the pulp into a food processor and liquidise. Pass through a sieve into a bowl and add the lemon juice. Pour in the sorbet syrup then place in an icecream maker and churn following manufacturer’s instructions.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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