|100 g||Caster sugar|
|1||Passionfruit, enough for 500ml of juice and reserve 35g seeds|
|85 g||Liquid glucose|
- In a mixing bowl, whisk together the sugar and passionfruit juice until dissolved.
- Stir the liquid glucose into the juice, add the seeds, lime juice and salt.
- Chill and churn in an icecream maker or, alternatively, pour into shallow trays, freeze, then blitz in a food processor until smooth and re-freeze.
Tip: When using an icecream scoop to serve firm sorbet, rub your hand under the scoop to warm the metal and release a clean ball.