Recipe

Passionfruit sorbet

This sweet sensation can be churned up in minutes as an ideal finish to a summer dinner party.

Jul 29, 2014 2:00pm
  • 5 mins cooking
  • 让3杯
    • Print
    Print

Ingredients

Sugar syrup
  • 3/4 cup (165g) sugar
  • 1 cup (250ml) water
Passionfruit sorbet
  • 12 passionfruit
  • 1/3 cup (80ml) orange juice
  • 2 tablespoon lemon juice
  • 2 egg white, beaten lightly

Method

Passionfruit sorbet
  • 1
    To make sugar syrup: stir sugar and water in a small saucepan over a medium heat, without boiling, until sugar dissolves. Bring to the boil; reduce heat, simmer, uncovered, without stirring, for 5 minutes. Transfer syrup to a large heatproof jug, cool to room temperature.
  • 2
    To make passionfruit juice: remove pulp from passionfruit. Press pulp through sieve over a jug. (This should make 3/4 cup (180ml) juice). Reserve 1 tablespoon seeds.
  • 3
    Combine passionfruit juice, orange juice, passionfruit seeds, sugar syrup and egg whites in a jug. Pour mixture into a shallow freezer-proof container. Cover, freeze until firm. Break up sorbet and transfer to a medium bowl. With an electric mixer, beat until combined. Return to container, cover, freeze until firm. Repeat twice.
  • 4
    Spread mixture into a freezerproof loaf pan or container; cover with foil; freeze until firm.
  • 5
    Serve scooped in glasses or cones.

Notes

不适合微波。如果你有an ice-cream maker, pour mixture into an ice-cream maker, churn according to manufacturer's instructions in Step 3.

The Latest from Food To Love