Serves 6 – Recipe adapted from Jamie Oliver
Ingredients
145ml water
100g sugar
7 passionfruit
½ glass Pfeiffer Seriously Pink
Method
Place water and sugar in a pan, bring to the boil and simmer for 5 minutes. Remove from heat and allow to cool.
Halve your passionfruit and scoop out the flesh, seeds and juice using a spoon. Stir this up – you can pass it through a coarse sieve to remove the seeds, but quite frankly I think that’s a palaver. I like the seeds.
Mix the passionfruit with the Seriously Pink and sugar syrup in a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set.
Try to stir it around every half an hour if you remember.
Serve on its own, with some seasonal fruit, or in a cone with some vanilla ice-cream and of course a chilled glass of Pfeiffer Seriously Pink.
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