Passion Fruit Sorbet Recipes

CAMPARI AND PASSIONFRUIT SORBET

Steps:

• Place the water and sugar in a pan, bring to the boil and simmer for 5 minutes. Remove from the heat and allow to cool for a while. Halve the passion fruits and scoop out the flesh, seeds and juice using a spoon. Stir this up--you can pass it through a sieve to remove the seeds, but quite frankly I think that's palaver (nonsense). I like the seeds. Mix the passion fruit with the Campari and sugar syrup in a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 1/2 hour if you remember. Serve on its own, with some seasonal fruit, or in a cone with some vanilla ice cream.;

PASSION FRUIT AND MANGO SORBET

Steps:

• Cut the passion fruits into halves. Spoon the pulp (seeds and all) into a food processor container or blender.
• Add the mangos. Process until pureed. Strain out the seeds. Taste the mixture and add sugar if desired.
• Freeze the mixture in an ice cream maker according to manufacturer's directions.

PASSIONFRUIT AND ORANGE SORBET

Steps:

• Combine orange juice, passionfruit pulp, sugar and liqueur in a large bowl.
• using electric mixer, beat egg whites until soft peaks form; using metal spoon, gradually fold egg whites into orange juice mixture.
• pour into ice cream maker and chill/churn for about 30 minutes.

PASSION FRUIT SORBET CUPS

Steps:

• Halve the passion fruit and set each in an egg cup or small bowl. Using a small ice cream scoop, scoop about 1/2 cup of the sorbet into each passion fruit half and serve.

PASSION FRUIT-TANGERINE SORBET

Steps:

• In a medium saucepan, warm 1 cup of the tangerine juice with the sugar, stirring until the sugar completely dissolves. Pour the mixture into a medium bowl and add the remaining tangerine juice, the passion fruit pulp or purée, and the Champagne, other sparkling wine, or vodka. Cover and refrigerate until thoroughly chilled.
• Freeze in an ice cream machine according to the manufacturer's instructions.
• Variation
• To make TANGERINE SORBET, omit the passion fruit juice and use a total of 4 cups (1 liter) freshly squeezed tangerine juice.
• tip
• To strain fresh passion fruit pulp, halve the fruits, scoop the pulp into a strainer set over a bowl, and press the pulp to separate the seeds from the juice. Save a few of the seeds and mix them into the sorbet just after churning.

TROPICAL SORBET

Steps:

• Scoop flesh of the dragon fruit into a blender using a tablespoon. Scoop seeds of horned melon and passion fruit into a blender. Add sugar, strawberries, starfruit, honey, lime juice, and raspberry-flavored drink mix; pulse until smooth.
• Pour fruit mixture into dessert bowls. Freeze until firm, about 3 hours.