Healthy Granadilla Sorbet – By Tuist Craft Ice cream
Granadillas are also known as passion fruit, and they certainly evoke a passionate response. You either love or hate them. If you love them, you may already know how good they are for you. If not, here are some reasons you may want to celebrate Spring with a homemade granadilla sorbet.
- Granadillas are a rich source of antioxidants, minerals, vitamins and fibre.
- They are a good source of vitamin C, providing about 30mg per 100g of granadilla. Vitamin C (ascorbic acid) is a powerful water-soluble antioxidant which helps your body to resist flu and other infections – and it helps your skin fight harmful, pro-inflammatory free radicals.
- Granadilla pulp is full of fibre which not only helps with digestion and elimination but also to remove cholesterol from your body.
- Granadillas contain good levels of vitamin A and flavanoid antioxidants such as beta-carotene and cryptoxanthin-beta. Vitamin A is essential for maintaining healthy mucosa and skin.
- Fresh granadilla is rich in potassium, a major compoent of cells and body fluids that helps to regulate your heart rate and blood pressure.
- It is also an excellent soure of minerals like iron, copper, magnesium and phosphorus.
Make your own granadilla sorbet. It’s easy, healthier and cheaper than shop-bought, especially if you have a granadilla bush at home.
1 cup boiling water
1 cup caster sugar
pulp of 10 granadillas
juice of ½ lemon (or 1 lime)
Stir the water and sugar together in a medium bowl until sugar is completely dissolved. Allow to cool.
Scoop out the flesh and seeds of the granadillas into a food processor. Add the cooled 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 you like seeds in your sorbet. (This step is not essential, but it helps to loosen the flesh from the pips. If you don’t have a food processor, simply mix the pulp, sugar syrup and lemon juice together then sieve to remove the pips.)
Churn in an ice-cream machine until firm.
If you don’t have a churner, pour the mixture into a shallow lidded container, cover and freeze for about 3 hours. At this stage there should be a firm ring of ice around the sides and base of your container with a soft slush in the centre. Scoop it all into a food processor and whizz until smooth. (Or beat using an electric beater.) Return to the freezer until firm, then beat and freeze 2 more times.
Credit: Granadilla sorbet recipe provided by Tuist Craft Ice Cream – www.tuist.co.za
Also come and see us at KAMERS at Anura wine farm this year.