Nothing says summer like sorbet. Sticky, messy, deliciously cold, and healthy banana passion fruit sorbet.
People say that fire is humanity’s greatest invention. But when it’s blisteringly hot outside, I dissent; it’s got to be the freezer. I mean, it has to take one pretty wonderful invention to turn a few spotty bananas and some wrinkly tropical fruit in to this creamy, frigid, slightly sweet ice cream dotted with intensely tangy seeds encased by an orange gel which burst under the pressure of teeth crunching down on them.
I first came across passion fruit sorbet about a year ago in Indonesia. The wrinkly, purple outsides of the South American tropical fruit had never intrigued me before then, but when I tentatively licked the sorbet which was served as dessert that night, it was love at first taste. Tart yet sweet, sharp yet complex; I was hooked. I may or may not have eaten about thirty of the fragrant fruits in the first week I was at home, sprinkled with a light touch of raw cane sugar or the gelatinous small orange and black seeds scooped into my morning yoghurt. This sorbet captures its taste perfectly, and the sweet, creamy banana balances it out wonderfully to create a blend of flavours so intense yet so simple.
I could live with this sorbet being my 5-a-day for a while; after all, it is healthy…
banana passion fruit sorbet
Prep Time: 20 minutes (4 hours chilling time)
Ingredients (serves 4)
- 3 ripe passion fruit
- 2 overripe spotty black bananas
1. Peel the bananas, then cut them in to 1-inch pieces. Freeze for about 4 hours or until almost solid.
2. Using a food processor, whizz the frozen banana chunks until they start to become grainy. Scrape down the sides, then process again, until the mixture starts to form a lump. Scrape down the sides again, then keep blending and scraping until it suddenly becomes a creamy, soft-serve like texture.
3. Transfer the banana sorbet to a bowl. Cut the three passionfruit in half and scoop the seeds of two of them into the bowl along with the banana sorbet. Reserve the pulp of the third passionfruit and place aside for garnish. Remember to keep the halves if you want to serve the sorbet in them!
4. Mix in the passion fruit, then pop in the freezer for another 10-15 minutes before serving. To serve, scoop large balls of the sorbet in to the empty passion fruit shells (or, if you prefer, a glass or bowl). Divide the leftover passion fruit pulp over the sorbet servings, then serve!