grumichama 'ice cream'

I started making a grumichama sorbet with the last of the frozen grumichama of the season. It was refreshing and ‘nice’. But a little cream added was much better and carried the subtle flavour of grumichama well. So this is something between an ice cream and a sorbet. It was certainly a lot faster than an ice cream, as I didn’t make an egg custard as the base. In fact, if you have frozen grumichama and a good blender, this frozen dessert can be ready within minutes. Next season I will try a grumichama frozen yoghurt.

Grumichama ‘ice cream’


400g frozen grumichama, seeds removed

250mL (1 cup) sugar syrup

250mL (1 cup) pure cream


  1. Place all the ingredients in a good blender and blend until smooth. You will have a thick slurry of deliciousness.

  2. Place in an ice cream maker and churn until ready - this will improve the texture however can be skipped. If you do not have an ice cream maker, or you are in a hurry - simply pour into a container and place in the freezer until ready to eat.