The intense refreshing flavour of the tropics.
Passionfruit pulp(32%), Rookbeare spring water, raw cane sugar, lemon juice, citrus pectin
Starting with water direct from the Rookbeare spring, we make a syrup by adding unrefined cane sugar and citrus pectin.
This is frozen in small batches with lots of fruit and a little lemon juice. Nothing else is added - All you can taste is the fruit.