Banana and Passion Fruit Sorbet
Ingredients:
8 ripe passion fruits
4 large ripe bananas
1 tsp lemon zest
300ml water
125g caster sugar
3 tbsp liquid glucose
Method:
Halve the passion fruit, scoop out the pulp into a small pan and warm gently (this helps to loosen the flesh from the seeds). Rub through a small sieve into a bowl, using a wooden spoon. Discard the seeds.
Mash the bananas with a fork to a puree, then add to the passion fruit juice with the lemon zest and mix well.
Transfer to a saucepan and add the water, sugar and glucose. Bring to the boil, stirring, then simmer for a minute or two. Allow to cool, then cover and chill.
Churn in an ice cream machine until creamy and almost firm, then transfer to a freezer container. Serve the sorbet slightly softened (allow to stand at room temperature for 10 minutes before scooping).