Header shot of a cup of passion fruit and jasmine sorbet on a green background.

Passion Fruit and Jasmine Sorbet (Vegan, Gluten Free)

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Passion fruit sorbet has been on my recipe list for quite some time now. I’m a die hard passion fruit fan. So much so that I bought a vine so that I could have as much fruit as I wanted without squandering my life’s savings. It’s the gift that keeps on giving. Recently, however, I had an incident where I had to cut a large portion of my beloved vine down. It was a sad time, but it did yield quite a lot of fruit. So, I decided it was finally time for my sorbet dreams to be realized. Because there are a good number of passion fruit sorbets out there, I wanted to add another flavor to mine. I landed on jasmine. Passion fruit has really lovely floral notes, and I thought that the addition of this tea would really make them sing. And did it ever! Passion fruit and jasmine sorbet is such a beautiful marriage of flavors, and I really hope you give it a try.

Should I use fresh fruit or frozen purée for this passion fruit and jasmine sorbet?

You can use either. I used fresh because of my aforementioned bounty. That said, unless you happen to have a mountain of passion fruit you’re trying to get rid of, I’d recommend using store bought purée. The reason for this is that it requires a lot of fruit. 2 cups, to be exact. To get that much pulp, I ended up using probably 30 fruits. I didn’t count because I was a bit overwhelmed by the pile, but it was a lot. If you’re buying that much fruit at a store, it’s going to cost you a pretty penny. But you can purchase passion fruit pulp for fairly cheap. You can find it in the freezer section at a lot of grocery stores. Same area as the frozen fruit. It’ll save you a lot of time and a lot of money.

Want to use fresh passion fruit? Here are some tips.

If you’ve opted not to heed my warning and are going to use fresh passion fruit, I have a couple tips that might help you out. Firstly, warming the fruit up a bit before straining it can loosen up the pulp so that it’s easier to separate from the seeds. Simply microwave the pulp for 15-30 seconds, then pour it into a strainer over a measuring cup. Press as much pulp as you can through the strainer using a rubber spatula or a spoon. Repeat until you’ve got 2 cups. This will take a while and a whole lot of fruit.

Another thing I’ve learned is that you can add a little bit of water to the pulp and seeds. This will help you dislodge as much pulp as possible. It’ll obviously also water it down, so you’ll want to be careful about how much you add. But I’m fairly certain that the store bought pulps have their fair share of added water anyway, so a small amount will be ok.

Do I need special gear for this?

Yes. This sorbet is churned, meaning you’ll need an ice cream maker. I used the Kitchenaid Ice Cream Maker attachment for my stand mixer. I’m a fan of that attachment because I can use it with my mixer, making it more compact than a standalone device. Feel free to use any frozen bowl ice cream maker, though!

A note on timing:

While this sorbet is easy to make, it’ll require some time. You’ll want to freeze your ice cream bowl a day in advance (at least 24 hours). You’ll also want to make your simple syrup ahead of time so that you can refrigerate it before using it. We want everything to be a cold as possible. I like to make the simple syrup the day before I intend to make my sorbet to simplify things. That way, I can put the syrup and the ice cream bowl in the fridge and freezer at the same time and don’t have to worry about timing!


Passion Fruit and Jasmine Sorbet (Vegan, Gluten Free)

Course Dessert
Keyword frozen drink, gluten free, ice cream, jasmine, passion fruit, passion fruit and jasmine sorbet, Passion Fruit and Jasmine Sorbet (Vegan, Gluten Free), passion fruit sorbet, sorbet, vegan
Servings 8


  • Ice cream maker (Frozen bowl)


Jasmine Syrup

  • 1 cup Water
  • 1 cup Granulated sugar
  • 2 bags Jasmine tea


  • 2 cups Passion fruit pulp
  • 1 1/4 cup Jasmine syrup


  • Put your ice cream bowl in the freezer. You'll want to do this 24 hours before you use it.
  • Make the jasmine simple syrup. To do this, simmer 1 cup water and 1 cup sugar over medium heat until all the sugar is dissolved. This should only take a few minutes. Once you remove it from the heat, add 2 bags of Jasmine tea and let sit for 4-5 minutes. Remove the tea bags and let the syrup cool to room temperature before transferring it to an airtight container and putting it in the fridge. You'll want to refrigerate this and the passion fruit pulp for at least a couple hours before making your sorbet.
  • Set your frozen ice cream maker to stir. Pour in 2 cups passion fruit pulp and 1 1/4 cup jasmine syrup, and let it continue to stir for 7-12 minutes or until it's a slushy consistency. Then pour it into an airtight freezer safe container and freeze for at least a couple of hours before eating.

And now you’ve got a delicious fruit sorbet to enjoy whenever you’d like! Make sure to store it in an airtight freezer safe container so that it doesn’t get freezer burn. If you make this, first of all, thank you for bearing with this lengthy process. But also, I truly hope you love it. Let me know your thoughts in the comments or on Instagram! I always love hearing from you and seeing your creations.

Looking for more frozen treats? Try my boozy blood orange sorbet or my goat cheese ice cream with raspberry rosemary jam swirls!

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