Passionfruit sorbet

Passionfruit sorbet. Photo / Ian Jones

Makes one litre.

100g castor sugar
500ml passionfruit juice, reserving 35g seeds
85g liquid glucose, warmed in microwave
1 lime, juiced
Pinch salt

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.