Paw paw passionfruit sorbet
A refreshing sorbet is my favourite way to end a meal on a hot summer’s day. It feels like you’re eating a treat, when really you’re mostly eating fruit. Frozen mango, berries and kiwifruit work well in sorbets like this too. It’s a great way to get kids to eat fruit and love it.
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|1||Paw paw, flesh of one, ripe and cut into chunks. Or papaya|
|2 tbsp||Icing sugar|
|2||Limes, juice of 2 and finely grated zest of 1|
|½ cup||Passionfruit syrup, store bought|
- Place paw paw in a dish lined with baking paper, and freeze until very hard (at least 8 hours).
- Remove paw paw from freezer and thaw slightly on bench for 5 minutes before placing in a food processor with icing sugar, lime juice and zest.
- Process until smooth and the consistency of sorbet. Transfer to a bowl and roughly fold through passionfruit syrup.
- Serve immediately or re-freeze until ready to serve. Thaw for 10-15 min before serving to make it easier to scoop.