This Passion Fruit Sorbet is a dairy-free treat that’s perfectly refreshing for warm summer days!
Flashback to almost a year ago. Laura and I were on vacation, and we had found ourselves wandering the side streets of Strasbourg, France. Now Strasbourg is known for Pain d’Epices, and there are literally dozens of bakeries and stories scattered around town selling fresh loaves of this spiced bread. (Pain d’Epices is loosely translated into gingerbread, but it’s nothing like American gingerbread. It’s more of a spiced bread, but it’s still quite tasty. Check out my previous post on Strasbourg for a delicious Pain d’Epices recipe!)
In our wandering, we passed an ice cream vendor on the street. It was a warm day, and ice cream sounded like a great idea. That’s when Laura caught sight of the passion fruit sorbet in the back corner of the case. I think her head did a full 360° spin. Laura has been a fan of passion fruit flavored anything for years, and the thought of passion fruit in sorbet form stopped her dead in her tracks. Needless to say, we both ordered Passion Fruit Sorbet and went about our merry way.
For some reason, passion fruit is not a terribly common flavor here in the States. Laura eats passion fruit yogurt every morning, and we’ve managed to find passion fruit juice for making our Classic New Orleans Hurricanes…but that’s about it. Passion fruit sorbet? Good luck! But then I was cutting through the frozen section of the store the other day, and I happened to see a pack of frozen passion fruit pulp. It wasn’t in the same spot as the other frozen fruit, so I had never noticed it before. (It was actually in the Hispanic foods section of the frozen aisle. Go figure.) Needless to say, my mind starting spinning as I realized I could make Passion Fruit Sorbet at home now!
Sorbet is similar to ice cream in that it’s a frozen dessert, but the key difference is that sorbet doesn’t involve dairy. No cream. No egg yolks. Just water, sugar and fruit pulp. Well I had the water and sugar part covered, and the only missing piece was the passion fruit pulp. Problem solved! That pack of frozen passion fruit pulp landed in my cart, and off I went. (Actually, two packs landed in my cart…just in case the store stopped carrying it!) This Passion Fruit Sorbet is really quite easy to make, too. It starts with a simple syrup, and then you just stir in the pulp. Let the mixture cool in the fridge before pouring it into an ice cream maker. ~25 minutes later, you’ll have a batch of delicious Passion Fruit Sorbet.
As sorbets don’t include any cream, they will turn very hard in the freezer. Just pull it out about 10 minutes before serving, and you’ll be good to go. Or you can cheat time and just microwave the sorbet for a couple seconds at a time until it’s scoopable. So grab a scoop (or two!) of Passion Fruit Sorbet, toss some fresh berries on top and sit back and enjoy the arrival of warmer days! Cheers, friends!
Passion Fruit Sorbet
- 3½ cups water
- 1½ cups sugar
- 2 Tbsp lemon juice
- 2 cups passion fruit pulp see note
- Using a medium saucepan, combine the water, sugar and lemon juice. Place over medium-high heat, stirring occasionally, until mixture begins to boil. Reduce heat to medium low and simmer for 5-7 more minutes, stirring occasionally. Remove from heat and let cool slightly.
- Stir the passion fruit pulp into the sugar syrup until well combined. Cover and refrigerate for 2-3 hours.
- Pour mixture into ice cream maker and freeze according to the manufacturer’s directions. Transfer mixture into freezer-safe container and freeze for at least 2 hours.
- To serve, scoop sorbet into bowls and garnish with fresh berries.