PASSION FRUIT SORBET
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.
PASSION FRUIT SORBET CUPS
These passion fruit sorbet cups make for delicious icy treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
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.
PASSIONFRUIT AND ORANGE SORBET
Make and share this Passionfruit and Orange Sorbet recipe from Food.com.
Provided by evelynathens
Categories Frozen Desserts
Time 15m
Yield 1 litre
Number Of Ingredients 5
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.
HOMEMADE MANGO & PASSIONFRUIT SORBET (NO MACHINE)
Learn how to make my delicious Mango & Passion Fruit Sorbet, which is a lovely frozen dessert with these two exotic flavors!
Provided by Gemma Stafford
Categories Dessert
Time 10m
Number Of Ingredients 3
Steps:
- Combine the mango, passion fruit and the condensed milk in a food processor or powerful blender and process until smooth and creamy.
- Transfer to a freezable container and let it firm up for about 4 hours to be able to scoop
- Keep in the freezer for up to 6 weeks.
Nutrition Facts : ServingSize 1 g, Calories 147 kcal, Carbohydrate 34 g, Protein 3 g, Fat 1 g, Sodium 34 mg, Fiber 4 g, Sugar 29 g
PASSION FRUIT-TANGERINE SORBET
Categories Fruit Tangerine Passion Fruit
Yield makes about 1 quart (1 liter)
Number Of Ingredients 4
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.
PASSION FRUIT SORBET
The most delicious passionfruit (granadilla) sorbet recipe.
Provided by Sam Linsell
Number Of Ingredients 4
Steps:
- Heat the orange juice and add the sugar, stirring until it has dissolved.
- Add the granadilla pulp and chill in the fridge.
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.;
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- Halve passion fruits and scoop the pulp into a mesh strainer set over a small bowl. Use a wooden spoon to stir the seeds around to release the juice. Discard the seeds. Add the juice to a food processor along with mango, sugar and vodka. Puree until completely smooth.
- Freeze in an ice cream maker, then transfer to an airtight container and store in the freezer until ready to serve.
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- Using a medium saucepan, combine the water, sugar and lemon juice. Place over medium-high heat, stirring occasionally, until mixture begins to boil. Reduce heat to medium low and simmer for 5-7 more minutes, stirring occasionally. Remove from heat and let cool slightly.
- Stir the passion fruit pulp into the sugar syrup until well combined. Cover and refrigerate for 2-3 hours.
- Pour mixture into ice cream maker and freeze according to the manufacturer’s directions. Transfer mixture into freezer-safe container and freeze for at least 2 hours.
PASSION FRUIT SORBET RECIPE {3 INGREDIENTS} - SAVORY SIMPLE
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- Bring the mixture to a boil and then allow it to simmer until the sugar is completely dissolved, approximately 5 minutes.
- Remove from the heat and allow it to cool for a few minutes, then stir in the passion fruit purée while the syrup is still warm. Place it in the refrigerator until chilled, at least 30 minutes.
- Follow the instructions on your ice cream maker. After the sorbet sets, I like to place it in the freezer for at least 2 hours to firm up.
AVOCADO PASSION FRUIT SORBET RECIPE | POPSUGAR FOOD
From popsugar.com
Cuisine North AmericanCategory Ice Cream, DessertsHome Country USTotal Time 50 mins
- In a small saucepan, combine the passion fruit puree and sugar. Cook over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and allow to cool to room temperature.
- Cut the avocados in half lengthwise. Remove the pits and scoop the flesh into a blender or food processor. Add the cooled passion fruit mixture and the salt and process until smooth, scraping down the sides of the blender jar or bowl as needed. Add the lime juice and process just until combined. Pour the mixture into a bowl, cover, and refrigerate until cold, about 2 hours.
- Freeze and churn in an ice cream maker according to the manufacturer's instructions. For a soft consistency, serve the sorbet right away; for a firmer consistency, transfer it to a container, cover, and allow to harden in the freezer for 2 to 3 hours.
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PASSION FRUIT SORBET RECIPE - LOS ANGELES TIMES
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Email [email protected]Servings 12Occupation Cooking ColumnistTotal Time 15 mins
- 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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