Passion Fruit Sorbet
Sorbetto al frutto della passione
A bright no-churn passion fruit sorbet stabilised lightly with xanthan for a smooth, scoopable texture.
A bright no-churn passion fruit sorbet stabilised lightly with xanthan for a smooth, scoopable texture.
About 750-800 ml
Ingredients
Sorbet
- Passion fruit pulp400 g
- Caster sugar, reserve 20 g to disperse the xanthan150 g
- Water200 g
- Glucose syrup50 g
- Lemon or lime juice10 g
- Xanthan gum0.8 g
- Fine sea salt0.5 g
Method
Heat the water with 130 g sugar and glucose just until dissolved, then cool completely.
Blend the passion fruit pulp with the cold syrup, citrus juice and salt.
Mix the xanthan thoroughly with the reserved 20 g sugar. With the blender running, rain it into the base and blend 20-30 seconds.
Refrigerate for at least 2 hours so the xanthan hydrates and the base becomes very cold.
Freeze in a shallow tray. When the edges are firm and the centre is slushy, scrape and blend until smooth.
Return to the freezer and repeat the scrape/blend once more if necessary before freezing until scoopable.
Chef’s notes
- The source formula was quite sweet for many passion-fruit pulps, so sucrose has been reduced and glucose slightly increased.
- If using a refractometer, aim around 28-30° Brix and adjust for the fruit's natural sweetness.
- Avoid adding warm water to frozen sorbet at service.
Last refined · September 2026