1kg fresh or frozen passionfruit pulp
400g glucose syrup
300g caster sugar

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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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