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Passion Fruit Sour Sorbet

by Kitty Travers from La Grotta Ices

Striking the perfect balance between tart and sweet, this Passion Fruit Sour sorbet from La Grotta Ices is the ultimate summery iced treat.

From the book


Passion fruits have a surprise inside! Their crinkly, dun skins disguise highly scented, enticing pulp. They are dependable, too – easily available and can be relied upon to yield rich, tropical flavour. This sorbet is very easy to make and delivers a high-impact sweet ‘n’ tart flavour. It’s a real crowd-pleaser.

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180g sugar
200ml water
2 large oranges
8 ripe passion fruit (choose large, deeply wrinkled fruit)

Essential kit

You will need: an ice cream machine.


1. To prepare the sorbet: heat the sugar and water together in a pan, stirring to dissolve the grains of sugar. As soon as the syrup starts to simmer remove it from the heat.

2. Rinse the oranges then pat dry and grate the zest of one of them directly into the hot syrup. Set aside to cool.

3. Cut the passion fruit in half horiontally and use a teaspoon to scrape the seeds and pulp of each half into a clean bowl. Weigh this – you should have about 180 g of pulp.

4. Squeeze the juice of both oranges over the passion fruit and then add the strained cold sugar syrup (discard the zest). Liquidise the lot together for 3 – 4 minutes until the passion fruit pips have broken down somewhat (leave these in the finished sorbet for texture) and the mixture is frothy and slightly milky-looking. Cover the mixture and put in the fridge f or 2 – 3 hours until chilled.

5. To make the sorbet: once cold, whisk the mixture in case it has separated, then pour it into an ice cream machine and churn according to the machine’s instructions, about 20 – 25 minutes, or until thick and frosty-looking.

6. Scrape the sorbet into a suitable lidded container. Top with a piece of waxed paper to limit exposure to air, cover and freeze until ready to serve.

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From the book: La Grotta Ices

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