Passion Fruit And Kiwifruit Sorbet Food

PASSION FRUIT SORBET

Passion Fruit Sorbet image

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

Ingredients

1 cup sugar
2 cups water
1 cup passion fruit puree

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.

EASY KIWI SORBET RECIPE - ONLY TWO INGREDIENTS NEEDED!

Easy Kiwi Sorbet Recipe - Only TWO ingredients needed! image

Kiwi Sorbet is light, refreshing, and makes a great summer snack. This recipe is made with only two ingredients - kiwi and lime! This has to be one of the easiest kiwi recipes out there.

Provided by Sharon

Categories Dessert Snack

Time 1h15m

Number Of Ingredients 2

Ingredients

3 kiwis
½ tbsp lime juice

Steps:

Peel the kiwis and slice them into rounds. Place the slices on a lined baking sheet and pop them into the freezer until solid - approximately 1-2 hours.
Transfer the frozen kiwi slices to a food processor or high-speed blender and add the fresh lime juice. Pulse the fruit until it reaches the consistency of sorbet. You may have to scrape the sides down a few times to break up any chunks.
Serve immediately or freeze. If you are freezing it will need 15 - 20 minutes to thaw enough to eat.
This recipe can easily be doubled, tripled, or quadrupled!

Nutrition Facts : ServingSize 2 g, Calories 93 kcal, Carbohydrate 23 g, Protein 1 g, Sodium 4 mg, Fiber 5 g, Sugar 12 g

CAMPARI AND PASSIONFRUIT SORBET

Campari and Passionfruit Sorbet image

Provided by Jamie Oliver

Categories dessert

Time 2h20m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 cup water
7 ounces sugar
15 passion fruits
1 wine glass (5 ounces) Campari

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 KIWIFRUIT SORBET

Passion Fruit and Kiwifruit Sorbet image

A great refreshing sorbet recipe using kiwifruit and passionfruit. Great for a tropical Christmas dinner!

Provided by Missy Wombat

Categories Frozen Desserts

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

6 ripe kiwi fruits
4 passion fruit
1/2 lemon, zest of, and juice of
3 ounces sugar
1 cup water

Steps:

Boil the water and sugar for about 10 minutes.
Meanwhile, puree the peeled kiwifruits and lemon juice.
Add to the syrup with the lemon zest and mix well.
Freeze until slushy.
Turn the mixture into a bowl and add the scooped out flesh of the passionfruit.
Whisk till smooth and freeze again till firm- allow to soften in the fridge a little before serving.

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Place juice in a small saucepan over medium-high heat. Bring to a rapid simmer and cook for 10 minutes or until reduced by half. Add sugar, stirring until dissolved. Simmer for 5 minutes or until thickened slightly. Transfer to a bowl. Place in the fridge.
Finely grate rind from 1 lime. Juice both limes (you will need 1/4 cup lime juice). Add juice and rind to processor with kiwifruit and pulse to combine. Transfer to a bowl and stir in cooled sugar syrup.
Freeze for 3-4 hours or until icy but not completely solid. Break up using a spoon and transfer to a food processor or blender. Blend until smooth and thick.

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Halve the passion fruit across their equators and, working over a bowl, use a small spoon to scrape out all their pulp; reserve the empty shells on a plate. Measure out 3/4 cup of the pulp in a liquid measuring cup; keep any remaining pulp for another use, such as in lemonade or as a topping for yogurt and granola.
In a small saucepan, combine the sugar and water and bring to a boil, stirring to dissolve the sugar. Immediately remove the pan from the heat and stir in the passion fruit pulp, orange juice and lime juice. Let the syrup cool to room temperature in the pan, about 30 minutes.
Using an immersion or stand blender, pulse the passion fruit syrup a few times to break up the seeds and then pour the syrup through a fine mesh strainer into a bowl, pressing to extract as much liquid as possible. If you want some seeds in the sorbet for aesthetics and crunch, add 1 teaspoon of the broken seeds from the strainer back to the syrup; otherwise, discard all the seeds. Pour the syrup into a resealable container and chill at least 2 hours or overnight in the refrigerator.
Stir the syrup and then pour it into an ice cream machine and churn according to the manufacturer’s instructions. Spoon the sorbet into the reserved passion fruit shells and smooth the tops flat or mound up slightly; store any remaining sorbet in a resealable container in the freezer.

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