- 200ml (6 ½fl oz) boiling water
- 185g (6oz) caster sugar
- 8 passion fruit
- Juice 1 lemon
- Combine the water and sugar in a small saucepan. Bring to the boil over a medium heat, and stir until the sugar has dissolved. Allow to cool completely.
- Scoop out the flesh and seeds of the passion fruit, and put in a food processor with the sugar syrup and lemon juice. Pulse for about 10 seconds. Pour into a sieve over a bowl and rub with a spoon until only the seeds remain in the sieve. Add about 1 teaspoon of the seeds to the bowl, if desired.
- Churn in an ice-cream machine until firm. Alternatively, pour the mixture into a shallow lidded container, then cover and freeze for about 3 hours, or until a firm ring of ice appears around the sides and base, and there is a soft slush in the centre. Transfer to an electric mixer or food processor and beat until smooth. Return to the freezer until firm, then beat and freeze 2 more times.
Pulsing the passion fruit helps the flesh to separate from the seeds, making it easier to sieve. Choose dark and wrinkly fruit, as they will have the best flavour.