Passionfruit And Guava Bellinis Food

PINK GRAPEFRUIT AND THYME BELLINIS

Pink Grapefruit and Thyme Bellinis image

Provided by Giada De Laurentiis

Time 40m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 packed cup (about 1/2 ounce) fresh thyme sprigs
1/2 cup sugar
Two 1-pound pink or red grapefruits
One 750 ml bottle prosecco, chilled
4 fresh thyme sprigs, optional

Steps:

For the simple syrup: In a small saucepan, combine the thyme sprigs, sugar and 1/2 cup water. Bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool for at least 20 minutes.
Cut the ends off one of the grapefruits and place cut-side down on the counter. Using a paring knife, cut away the peel. Working over a small bowl or a large glass measuring cup to catch any juices, cut along the membrane on both sides of each segment and remove the segments. Place the grapefruit segments in 4 chilled champagne flutes. Squeeze the juice from the membranes into the bowl. Discard the membranes. Halve the remaining grapefruit and squeeze the juice into the bowl.
Strain the simple syrup and grapefruit juice into a small pitcher, pressing on the solids to extract as much liquid as possible. Add the prosecco.
Pour into the prepared glasses and garnish with fresh thyme sprigs if using.

PASSION FRUIT AND GUAVA POPS

Passion Fruit and Guava Pops image

Provided by Rochelle Palermo

Categories Low Fat Kid-Friendly Low Cal Backyard BBQ Frozen Dessert Summer Healthy Low Cholesterol Guava Passion Fruit Party Bon Appétit Small Plates

Yield Makes 8

Number Of Ingredients 8

Ingredients

1/3 cup water
1/4 cup plus 3 tablespoons sugar
2 tablespoons fresh lime juice, divided
7 to 8 ripe passion fruits (about 11 ounces), halved
1 11.5-ounce can guava nectar (about 1 1/2 cups)
Ingredient info: Choose passion fruit that is wrinkled on the outside, which indicates that the fruit is ripe.
Special Equipment
8 3-ounce disposable paper cups; 8 ice pop sticks or lollipop sticks

Steps:

Combine 1/3 cup water, 1/4 cup sugar, and 1 tablespoon lime juice in small bowl; stir until sugar dissolves. Using spoon, scoop flesh from passion fruits into sugar mixture. Strain mixture through fine-mesh strainer into small bowl; press on seeds with rubber spatula to extract as much liquid as possible (you will need 1 cup strained liquid); discard seeds in strainer.
Divide passion fruit mixture among eight 3-ounce paper cups (about 2 tablespoons for each). Stretch plastic wrap tightly over top of each cup, covering completely and securing each with rubber band. Insert ice pop stick or lollipop stick through plastic wrap and into mixture in each cup (taut plastic will hold stick in place). Place cups in muffin pan, tilting cups at angle. Freeze until passion fruit mixture is set, about 3 hours.
Meanwhile, stir guava nectar, remaining 3 tablespoons sugar, and 1 tablespoon lime juice in 2-cup measuring cup until sugar dissolves. Chill mixture until cold.
Remove cups with frozen passion fruit mixture from freezer; stand cups upright in muffin pan. Peel back some of plastic wrap on each. Pour guava mixture atop frozen passion fruit mixture in cups, dividing equally. Cover with plastic wrap, secure with rubber band, and freeze until firm, at least 4 hours. DO AHEAD: Can be made 3 days ahead. Keep frozen.
Using scissors, cut off paper cups from pops and serve immediately.

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