Pfeiffer Seriously Pink Sorbet

Serves 6 – Recipe adapted from Jamie Oliver

145ml water
100g sugar
7 passionfruit
½ glass Pfeiffer Seriously Pink

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.

Email us with your favourite recipe matched to your favourite current release Pfeiffer wine and can share it with everyone.

Wine Pairings