MARACUYA SOUR RECIPE RECIPES

Steps:

• Place the water, along with the passion fruit pulp in a small saucepan. Cook it over high heat until it has reduced a little more than half. In our case, it was approximately 15 minutes. With cooking, the pulp is easily detached from the seeds.
• Then, strain the passion fruit cooking over a metal strainer. The seeds will remain on top of the strainer. So, mash the seeds repeatedly with a spoon until they have lost all their moisture and get a thick juice.
• When you have the passion fruit juice, which should be approximately 6 oz, place it in the blender glass, along with the lime, pisco, and syrup. Beat for thirty seconds at maximum speed. Stop the blender.
• Uncover the blender, add the egg whites and ice. To prevent a lot of foam from forming, beat for a maximum of thirty seconds. Next, serve the maracuyá sour in short, chilled glasses. Place two drops of angostura bitters in each glass and stir. This is optional. You can decorate this cocktail with slices of lime, mint leaves, and passion fruit seeds.

Steps:

• Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
• In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.