Ninja Creami Passion Fruit Sorbet

Ingredients

• 250 g passion fruit puree (1)
• 30 g sugar (2)
• 2 tbsp maple syrup (3)
• 1/2 lime - juice & zest (4)

Instructions

1. 1

   Add passion fruit - add the passion fruit puree to the ninja creami potAdd the lime (zest & juice), sugar & maple syrup.

2. 2

   Top up with water - up to the max fill line then stir well. Make sure the maple syrup is stirred through the mixture and not all at the bottom of the pot. You can gently whizz with a stick blender to make this easier.Alternatively, put the tub into the Creami and spin on the milkshake setting. I find the mixture can spill out of the tub, so add about two thirds of the water, and stir the rest in with a spoon after processing to prevent mess.Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.

3. 3

   Check for humps - If the mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.* Freezing with the lid off can help to stop humps forming. Different recipes and freezers can different sized humps to form. If your mixture always forms a large hump as it freezes give it a stir after the first hour in the freezer. Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.

4. 4

   Process - Put the container in the machine and spin on the sorbet cycle – with the regular Creami (the NC300) which makes pint pots) the sorbet cycle gets the best results for this recipe.Scrape the sides down and respin if needed.