Passion Fruit Sorbet
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Step 1 of 6
Method
1 of 6
Heat the water with 130 g sugar and glucose just until dissolved, then cool completely.
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What you are cooking with
Sorbet
- 400 g Passion fruit pulp
- 150 g Caster sugar, reserve 20 g to disperse the xanthan
- 200 g Water
- 50 g Glucose syrup
- 10 g Lemon or lime juice
- 0.8 g Xanthan gum
- 0.5 g Fine sea salt