PASSIONFRUIT SORBET

PREPARATION 10 MINUTES PLUS COOLING & FREEZING

1kg fresh or frozen passionfruit pulp 400g glucose syrup

300g caster sugar

Place all the ingredients in a saucepan and heat until the sugar has dissolved. Cool completely. Put in the ice-cream churner and and follow the manufacturer’s instructions to churn until firm. Freeze until needed. Take out 5 minutes before eating to soften slightly.

LAURA’S MARMALADE ICE CREAM WAS ALWAYS ON THE MENU, AND WAS CREDITED WITH WINKLING A £3M COMMISSION FROM A TRICKY CUSTOMER.