Passion Fruit Tangerine Sorbet Recipes

PASSION FRUIT SORBET

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.

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.;

TANGERINE SORBET

Steps:

• Combine the water and sugar in a saucepan and bring to boil. Reduce the heat and simmer until the sugar has dissolved. Stir in the corn syrup or honey, remove from the heat and allow to cool. Stir in the tangerine juice. Transfer to a container and chill in the refrigerator for two hours or overnight.
• Chill a container in the freezer. Freeze the juice mixture in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for two hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.

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.

FRESH TANGERINE SORBET

Steps:

• In a bowl stir together juice and sugar until sugar is dissolved. Chill juice, covered, until cold, about 3 hours. Freeze juice in an ice-cream maker. Sorbet may be made 1 week ahead.