Are you ready for warm weather? I am so ready!! Warm weather brings long days with friends, beach days, barbecues and my favourite fruits. What’s not to love? Last week a friend gave me a bag of passionfruit from his uncle’s vines, passionfruit always reminds me of summer. I wanted to make something that would let the passionfruit really shine so this passionfruit mint julep sorbet was the perfect option!
It’s a taste of summer in our first days of spring.
The passionfruit is bold, sweet and a little sour so true to the fruit!
I made a mint sugar syrup and added some bourbon just as you would expect from a mint julep. The passionfruit is the bold flavour here but you do get subtle hints of mint and bourbon.
If you do not drink alcohol or want to make this for kids feel free to leave out the bourbon and it will still be delightful.
I love the sour notes of this sorbet but if you want it sweeter, taste once you mix the ingredients together and add more sugar syrup if you want to .
When you make this passionfruit mint julep sorbet you must try it with some chocolate, chocolate ice cream, chocolate sauce or chocolate cake all work well. Just try it with chocolate, passionfruit and chocolate are a dream together.
If you make this recipe or anything else from Rachael’s Foodie Life, make sure to post it and tag me so i can see all of your creations!
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Passionfruit Mint Julep Sorbet
- 2 cups passionfruit pulp
- 1/2 cup mint sugar syrup
- 1/4 cup bourbon
Mint Sugar Syrup
- 1/2 cup sugar
- 1/2 cup water
- 1 & 1/2 cups chopped fresh mint
Place the passionfruit pulp in a food processor and blitz for around a minute, this helps remove the pulp from the seeds. Place a strainer over a bowl and pour in the passionfruit, use a rubber spatula to push all the pulp through. You should have about 1 & 1/2 cups of pulp.
Add the mint sugar syrup and bourbon, stir well taste and add more sugar syrup if you want it sweeter. Cover and place into the fridge for 2 hours or overnight.
Churn according to your ice cream makers instructions, scoop into a freezer safe container freeze for at least 3 hours, this helps the sorbet hold together better and not melt instantly. Scoop and enjoy!
Mint Sugar Syrup
Place the sugar and water in a saucepan over medium heat and stir until the sugar dissolves, add the mint and stir well. Bring to simmer, simmer for 1 minute then remove from heat, allow to cool fully then strain out the mint.
The mint sugar syrup can be made up to a week in advance.