Ninja Creami Passion Fruit Sorbet

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Scooping golden coloured passion fruit puree from the Ninja Creami pot

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This Ninja Creami passion fruit sorbet is sweet, tangy, and intensely fruity. Once processed, it scoops straight from the freezer and is made with only real, natural ingredients.

Servings:

Author: Helen Best-Shaw

Prep Time10

Freezing1

Total Time1 10

Equipment

Ninja Creami
Stick / Immersion Blender (UK) Get the highest wattage you can, and ideally one with a steel shaft

Ingredients

250 g passion fruit puree - 1
30 g sugar - 2
2 tbsp maple syrup - 3
½ lime - juice & zest - 4

Metric - USA Cups

Instructions

Add passion fruit - add the passion fruit puree to the ninja creami pot
Add the lime (zest & juice), sugar & maple syrup.
250 g passion fruit puree, 30 g sugar, 2 tbsp maple syrup, ½ lime - juice & zest
Top up with water - up to the max fill line then stir well. Make sure the maple syrup is stirred through the mixture and not all at the bottom of the pot.
You can gently whizz with a stick blender to make this easier.
Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.
Check for humps - If the mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.
* Freezing with the lid off can help to stop humps forming. Different recipes and freezers can different sized humps to form. If your mixture always forms a large hump as it freezes give it a stir after the first hour in the freezer.
Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.
Process - Put the container in the machine and spin on the sorbet cycle – with the regular Creami (the NC300) which makes pint pots) the sorbet cycle gets the best results for this recipe.
Scrape the sides down and respin if needed.

Notes

Passion Fruit Cocktail Puree – Which contains only passion fruit and sugar. Not cordial or syrup. Leftover puree can be stored in the fridge for just over a week or frozen.
Sugar – I usually use golden caster
Maple Syrup – adds sweetness, flavour and improves the texture of the final ice cream. You can also use honey or golden syrup.
Lime – To extract the most juice roll the whole lime on the work top under the heel of your hand exerting a gentle pressure.

Hints and Tips

This recipe is for the regular NC300 Ninja Creami, with (American) pint pots. For the Deluxe model use 1.5X the ingredients.
Make sure the mixture is completely frozen before processing.
After the initial spin leftovers should be scoopable straight from the freezer, however just in case smooth the surface of any leftover sorbet before returning to the freezer.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.