Passion Fruit Sorbet

My in-laws, Joe and Suzy, have the greenest thumbs of anyone I know. their cozy backyard, in Anaheim, California, produces every kind of fruit and vegetable that you could imagine. There are cucumbers, tomatoes, peppers, raspberries, strawberries, figs, lemons, oranges, persimmons, grapefruit, avocados, grapes, and guavas. Most recently they have taken to growing passion fruit.

Passion fruit, also known as purple granadilla, grows on vines with the oval, purple fruit hanging by the dozens under large green leaves. The small, but flavorful, fruit is a nutritional powerhouse containing vitamin C, pro- vitamin A, beta carotene, fiber, iron, and potassium. But, more important for this recipe, the fruit pulp has this refreshing, sweet-tangy flavor that’s perfect for a cool treat.

Note: You’ll notice that this sorbet is fruit only. Zero sweeteners. Rather than use any sweetener, I decided to make this sorbet a 50–50 split between tangy passion fruit and sweet ripe mango. The result is refreshingly sweet. Whenever you can in your cooking, reduce the amount of added sweeteners. I’m always surprised at how much better naturally sweetened desserts taste compared to refined sugar-loaded desserts.