Passion fruit sorbet is bursting with flavor and SO easy to make, with only 3 ingredients: sugar, water, and passion fruit puree. There’s only a few minutes of prep time involved, then your ice cream maker does the rest of the work. It’s a perfect spring and summer treat!
Note: this post was originally published in May 2012. I’ve updated it with new photos and some additional tips.
It still doesn’t quite feel like spring in DC, but that hasn’t stopped me from breaking out the ice cream machine. I can’t help myself.
Have you ever made sorbet? The first time I prepared it from scratch, I was shocked at how easy it was. Ice cream isn’t difficult (check out my Bailey’s Ice Cream for an example). However, sorbet is completely brainless. Simple syrup + fruit puree.
You don’t have to make custard or temper eggs. There are only three ingredients. How simple is that? I contemplated adding herbs from my garden. Mint and basil would have been especially refreshing, but in the end I stuck with the basics.
Passion fruit is one of my all time favorite flavors, and I love highlighting it. If you want to try adding a handful of fresh herbs, allow them to steep in the simple syrup when it’s just off the heat. Give them around 30 minutes and then remove them before adding the purée.
Where to Buy Passion Fruit Puree
Passion fruit puree can be purchased online and in some grocery stores, typically in the freezer section. I found some online.
Looking for more ice cream and sorbet recipes?
Passion fruit sorbet is delicious and incredibly easy to make. A perfect summer treat with only 3 ingredients!
- Add sugar and water to a medium saucepan. No need to stir.
- Bring the mixture to a boil and then allow it to simmer until the sugar is completely dissolved, approximately 5 minutes.
- Remove from the heat and allow it to cool for a few minutes, then stir in the passion fruit purée while the syrup is still warm. Place it in the refrigerator until chilled, at least 30 minutes.
- Follow the instructions on your ice cream maker. After the sorbet sets, I like to place it in the freezer for at least 2 hours to firm up.
I used this passion fruit puree for the recipe.
Please Note: this post may contain affiliate links.
About the Author
Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.