Passionfruit sorbet

Ingredients

100 g	Caster sugar
500 ml	Passionfruit juice, reserve 35g seeds (Main)
85 g	Liquid glucose
1	Lime, juiced
1 pinch	Salt

Directions

1. In a mixing bowl, whisk together the sugar and passionfruit juice until dissolved.
2. Stir the liquid glucose into the juice, add the seeds, lime juice and salt.
3. 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.