Ingredients
| 1kg fresh or frozen passionfruit pulp | |
| 400g glucose syrup | |
| 300g caster sugar |
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Instructions
| 1. | Place all the ingredients in a saucepan and heat until the sugar has dissolved. Cool completely. |
| 2. | Put in the ice-cream churner and and follow the manufacturer’s instructions to churn until firm. |
| 3. | Freeze until needed. Take out 5 minutes before eating to soften slightly. |
Recipes & food styling Laura Greenfield / Photography Amber-Jayne Bain
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