This is a variation on a sherbet recipe I’ve made with all sorts of different fruits. I like the tang of grapefruit with the sweetness of passionfruit … a combination I came up with to try an unusual syrup. Fassionola is a sugar syrup flavoured with passionfruit and other tropical fruits, it was popular in 1930s America as a punch base and in tiki drinks, colourful rum-based fruit cocktails such as the piña colada. It’s often red or green, but I prefer the less common pale natural version (it’s available online from Dan Murphy’s or substitute a simple syrup made by dissolving sugar in an equal volume of water). I’m going through a bit of a grappa phase at the moment and enjoyed a nip of Marolo Grappa di Nebbiolo with this very much.
- 4 passionfruit,
plus extra for serving if you like
- ¾ cup pink grapefruit juice
- ½ cup fassionola sugar syrup
- ¼ cup glucose syrup
- 200ml crème fraîche
- Scoop the flesh and seeds out of the passionfruit into a fine sieve over a bowl.
- Press gently with a spatula to extract as much juice as possible without crushing the seeds; set the seeds aside.
- Add grapefruit juice, sugar syrup and glucose to the passionfruit juice and whisk until glucose is dissolved.
- Add crème fraîche and whisk to combine well.
- Churn in an ice cream machine until frozen.
- Add passionfruit seeds, churn for a minute or so to distribute the seeds, then transfer to a container and place in the freezer for a few hours or overnight.
- Serve pink grapefruit passionfruit ice cream on its own, topped with extra passionfruit or in waffle cones.