Passion fruit sorbet

160 g sugar, 1 pinch of salt, 15 g Perfecto Bindemittel, 100g Sorbet Perfecto mix well.

Add 750 g of passion fruit puree (10% sugar), 250 g of water and mix in the mixer (the Thermomix was used in this recipe) for at least 2 minutes on the highest setting.

Now patience is required. Let the mass mature for at least 6 hours (for me, every ice deposit always matures overnight). Mix up vigorously during this time.

Freeze out.