Refreshing, tangy and intensely fragrant, this passion fruit sorbet captures all the exotic flavor of maracuja.

Prepared without stabilizers or additives, it contains only fruit, water and a little sugar to balance the fruit's natural acidity.

Thanks to the Ninja Creami, you'll get a smooth, light texture worthy of a real homemade sorbet!

Passion fruit sorbet

Recipe by LucileCourse: SorbetDifficulty: Medium

Portions

portions

Preparation time

minutes

Cooking time

minutes

Calories

300

kcal

Juice extraction
Cut the passion fruit in half and remove the skin. pulp.
Pour it into a Chinese (or a fine sieve) and squeeze out as much juice as possible with a spoon.
Optimizing extraction
If there is still a lot of pulp left, pour in the leftovers in a small blender with a little water.
Mix lightly (without crushing the seeds), then filter again with Chinese.
This will give you more fragrant juice.
Freezing
Place the pot freezer for 24 hours.
The base must be completely set before proceeding.
Processing into sorbet
Once the mixture is well frozen, insert the jar into your Ninja Creami and launches the Sorbet“ mode”.
The result is a fresh, light texture.
If the mixture seems a little compact, add 1 to 2 tablespoons water and relaunches a “Re-spin” for a more melting texture.

For an even more exotic touch, serve your sorbet with a few pieces of fresh mango or a drizzle of coconut milk.

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