Ingredients
Method
1.In a medium saucepan combine sugar and water. Stir over low heat until sugar dissolves. Bring to boil. Reduce heat to low. Simmer, without stirring, 10 minutes, until syrupy.
2.Pour into a large bowl with passionfruit. Chill until cold.
3.Pour into the chilled bowl of an ice-cream maker and churn following manufacturer’s instructions, about 40 minutes.
4.Transfer to a 6 cup freezer container. Freeze 4 hours until firm. Scoop into bowls to serve. Drizzle with extra passionfruit pulp if liked.
You can use fresh passionfruit when in season – you will need about 16.
Note
