Passion Fruit and Lime Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Shepton Mallet

Chef/proprietor Bill Austin


  • 8 oz. (225 g.) castor sugar
  • 1 pint (575 ml.) water
  • 4 limes
  • 6 cooking apples, peeled and cored
  • 4 egg whites
  • 1 pint (575 ml.) passion fruit pulp (about 32), reserving a little for decoration


Boil the sugar, water and rinds of limes for 10 minutes. Strain and cool.

Cook the apples in lime juice. Liquidise and cool. Add the apple and lime purée to the syrup. Add the passion fruit pulp and place in the freezer. When it begins to set, whisk the egg whites and fold in. Freeze until set.

minutes before serving, transfer to a refrigerator to soften slightly.

Decorate with strained passion fruit juice poured over.