PASSION FRUIT SORBET RECIPE | MARTHA STEWART
This passion fruit sorbet recipe yields delicious bright flavor for the perfect warm-weather treat.
Provided by Martha Stewart
Yield Makes 3 cups
Number Of Ingredients 3
Steps:
- In a small saucepan, combine sugar and water. Bring to a boil over medium-high heat. Let cool, and stir in passion fruit puree. Transfer to an ice-cream maker, and freeze according to manufacturer's instructions. The sorbet can be stored in the freezer in an airtight plastic container for up to a week.
PASSIONFRUIT SORBET | AUSTRALIAN WOMEN'S WEEKLY FOOD
This sweet sensation can be churned up in minutes as an ideal finish to a summer dinner party.
Categories Dessert
Total Time 5 minutes
Cook Time 5 minutes
Yield Makes 3 Cup
Number Of Ingredients 6
Steps:
- To make sugar syrup: stir sugar and water in a small saucepan over a medium heat, without boiling, until sugar dissolves. Bring to the boil; reduce heat, simmer, uncovered, without stirring, for 5 minutes. Transfer syrup to a large heatproof jug, cool to room temperature.
- To make passionfruit juice: remove pulp from passionfruit. Press pulp through sieve over a jug. (This should make 3/4 cup (180ml) juice). Reserve 1 tablespoon seeds.
- Combine passionfruit juice, orange juice, passionfruit seeds, sugar syrup and egg whites in a jug. Pour mixture into a shallow freezer-proof container. Cover, freeze until firm. Break up sorbet and transfer to a medium bowl. With an electric mixer, beat until combined. Return to container, cover, freeze until firm. Repeat twice.
- Spread mixture into a freezerproof loaf pan or container; cover with foil; freeze until firm.
- Serve scooped in glasses or cones.
Nutrition Facts : ServingSize Makes 3 Cup
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- Churn in an ice-cream machine until firm. Alternatively, pour the mixture into a shallow lidded container, then cover and freeze for about 3 hours, or until a firm ring of ice appears around the sides and base, and there is a soft slush in the centre. Transfer to an electric mixer or food processor and beat until smooth. Return to the freezer until firm, then beat and freeze 2 more times.
PASSIONFRUIT SORBET | AUSTRALIAN WOMEN'S WEEKLY FOOD
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Total Time 5 minutes
Category Dessert
Cuisine Italian
- Serve scooped in glasses or cones.
PASSIONFRUIT AND ORANGE SORBET RECIPE - FOOD.COM
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Reviews 5.0
Total Time 15 minutes
Calories 927.8 per serving
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Cook time: 15 minutes, plus freezing
1. You will need a 1.1-litre (2-pint) freezer-proof container with a lid.
2. First make a syrup. Measure the caster sugar and 150ml (5fl oz) of cold water into a saucepan. Stir over a low heat until the sugar has dissolved and the liquid is clear. Remove the spoon from the pan, then raise the heat and boil until the liquid has reduced by half. The syrup will be thickened and slightly sticky. Remove from the heat and add a further 450ml (15fl oz) of cold water. Set aside.
3. Cut the passion fruit in half and scoop out the pulp. Place the pulp in a sieve set over a jug and use a spoon to push through as much juice as possible. Pour in the lime juice. It should measure about 150ml (5fl oz) in total. If there isn’t quite enough liquid, try pushing out more of the juice from the pulp in the sieve (see tip).
4. Purée the mango flesh until smooth in a food processor or using a hand blender. Add the syrup to the mango purée and whizz again, then stir in the mixed passion fruit and lime juice. Pour into the freezer-proof container, cover with the lid and freeze for minimum of 8 hours or ideally overnight.
5. When the sorbet is frozen, remove from the freezer and leave to stand for 10–15 minutes to soften slightly. Spoon chunks of frozen sorbet into a food processor and whizz to break up the sugar crystals, so the sorbet is smooth with a creamy texture (see tip). Spoon back into the container and freeze until needed.
6. To make the salsa, measure the sugar and 150ml (5fl oz) of water into a saucepan. Stir over a low heat until the sugar has dissolved, then raise the heat and boil for 3 minutes, to make a syrup. Cut the passion fruit in half, scoop out the pulp (see tip) and add to a bowl with the lime juice. Leave to cool, then add the chopped mint (see tip).
7. Take the sorbet out of the freezer 15 minutes before serving to make it easier to remove from the container. Scoop into balls and spoon over a little mint salsa. For extra-special presentation, make a pyramid shape from the balls and pour the salsa over the top. Decorate with sprigs of mint.
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