When life hands you passion fruits, why not elevate them into a blissful sorbet that’s as refreshing as it is Instagram-worthy?
I adore the revitalizing and spirited flavor of Sorbet Aux Fruits De La Passion 2. Brimming with the exotic zest of passion fruits and a mere whisper of freshly squeezed lemon juice, this sorbet is a delight of tropical proportions.
Almost my go-to recipe when the weather calls for heat, my passion fruit sorbet is an unfailingly refreshing way to beat the indoor blues.
Ingredients
- Passion fruits: Rich in vitamins A and C; provides fiber; adds exotic aroma and tartness.
- Granulated sugar: Adds sweetness; provides carbohydrates; balances tart flavors.
- Freshly squeezed lemon juice: Enhances tartness; rich in vitamin C; adds refreshing zest.
- Water: Acts as a base; hydrates; blends flavors seamlessly together.
- Salt: Enhances sweetness; balances flavors; essential for taste.
- Light corn syrup or vodka (optional): Improves texture; prevents crystallization; optional for consistency.
Ingredient Quantities
- 6 passion fruits
- 1 cup (240 ml) water
- 1 cup (200 g) granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- Pinch of salt
- Optional: 1 tablespoon light corn syrup or 1 tablespoon vodka
How to Make this
1. Halve every passion fruit and extract the pulp, seeds, and juice into a bowl.
2. Pour the insides of the passion fruit into a blender and pulse gently to separate the seeds from the juice. Be careful not to blend too long, or you’ll end up with a smoothie instead of a juice.
3. Pass the mixture through a fine-mesh sieve into a saucepan, allowing only the juice to enter, and discarding the seeds.
4. In the saucepan with the passion fruit juice, add the water, the granulated sugar, and a pinch of salt. Stir well to combine.
5. Position the saucepan on a medium burner. Stir occasionally as it heats. Watch the mixture closely until the sugar has dissolved completely into the solution. It should look like a super-saturated solution, not a mixture of sugar and water. Once the solution looks clear, pour it into a glass container, and allow it to cool to room temperature.
6. Incorporate the recently extracted lemon juice.
7. To ensure a smoother texture and avoid a hard freeze, you can add light corn syrup or vodka, if you’re using it.
8. Refrigerate the mixture for a minimum of 2 hours to ensure it is completely cold before proceeding to the next step.
9. Add the mixture to an ice cream maker and churn according to the manufacturer’s instructions. The mixture should be you know, in a sorbet consistency in the rock solid kind of way and not a slushy consistency—that’s very important. If the consistency isn’t right, your “no ice cream” is also “no sorbet.”
10. Put the sorbet into a container that can go airtight and can also go into the freezer. Then, into the freezer it goes; after a few hours, that sorbet will be ready to serve. Eat it and enjoy the isolated flavor of passion fruit!
Equipment Needed
1. Knife
2. Spoon
3. Bowl
4. Blender
5. Fine-mesh sieve
6. Saucepan
7. Stirring spoon
8. Glass container
9. Ice cream maker
10. Airtight, freezer-safe container
FAQ
- What does the optional ingredient do?Light corn syrup or vodka works to enhance the texture of the sorbet and its scoopability by keeping it from freezing too hard.
- Can I use frozen passion fruit pulp instead?Certainly! You can utilize frozen passion fruit pulp. In the event you are using pulp, substitute the 6 fresh passion fruits with roughly 1 cup (240 ml) of pulp.
- How do I extract the juice from fresh passion fruits?Halve the passion fruits, and scoop the pulp into a sieve set over a bowl. Press the pulp with a spoon to extract the juice.
- Can I adjust the sugar content?Certainly, it is okay to lessen the amount of sugar if you want to achieve a less sweet sorbet, but do remember that sugar plays a vital role in the texture. Yes, you can reduce the sugar slightly if you prefer a less sweet sorbet, but keep in mind that sugar is essential for the texture.
- How long does the sorbet need to freeze?Typically, after churning, the sorbet needs 3 to 4 hours in the freezer to firm up before it is ready to serve.
- Can I make this recipe without an ice cream maker?You can indeed pour the mixture into a shallow dish, freeze it, and every 30 minutes until it’s firm, stir it.
- Why do I need to add lemon juice?The acidity in the lemon juice counteracts the sweet flavor of the passion fruit, balancing it out so that it’s not overwhelmingly sweet.
Sorbet Aux Fruits De La Passion 2 Recipe Substitutions and Variations
Mangoes: Substitute with passion fruits for a different tropical flavor or apricots for a slightly tangy alternative.
Water: For a hint of coconut flavor, use coconut water.
Sugar, in the form of granules: Employ honey or agave syrup as a natural sweetening substitute.
Zest from fresh lemons: Try using zest from limes for a similar zing, or from oranges for an altogether different sweet and spicy flavor. Swiping zest from the fruit’s surface is the way to go.
Light corn syrup: If you prefer a different sweetness profile, use maple syrup.
Pro Tips
1. Adjust Sweetness and Tartness: Taste the passion fruit juice after sieving, and adjust the sweetness and tartness to your preference. You can add more sugar or lemon juice if needed, before dissolving the sugar to ensure a balanced flavor.
2. Chill Ingredients Thoroughly: Before adding the mixture to the ice cream maker, ensure it is completely chilled after refrigerating for at least 2 hours. This will help the sorbet churn more efficiently and achieve the desired texture.
3. Use a Consistent Pulse: When blending the passion fruit pulp, pulse in short bursts to avoid breaking the seeds, which can make the juice bitter. Aim for just enough blending to separate the juice from the seeds.
4. Add Corn Syrup or Vodka for Texture: Including either the light corn syrup or vodka helps to prevent ice crystals from forming, resulting in a smoother sorbet. This step is especially useful if you’re storing the sorbet for a few days.
5. Pre-freeze the Container: For best results, pre-freeze the container in which you’ll store the sorbet. This reduces the chance of melting when transferring the mixture from the ice cream maker, helping maintain the smooth texture of the sorbet.
Sorbet Aux Fruits De La Passion 2 Recipe
My favorite Sorbet Aux Fruits De La Passion 2 Recipe
Equipment Needed:
1. Knife
2. Spoon
3. Bowl
4. Blender
5. Fine-mesh sieve
6. Saucepan
7. Stirring spoon
8. Glass container
9. Ice cream maker
10. Airtight, freezer-safe container
Ingredients:
- 6 passion fruits
- 1 cup (240 ml) water
- 1 cup (200 g) granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- Pinch of salt
- Optional: 1 tablespoon light corn syrup or 1 tablespoon vodka
Instructions:
1. Halve every passion fruit and extract the pulp, seeds, and juice into a bowl.
2. Pour the insides of the passion fruit into a blender and pulse gently to separate the seeds from the juice. Be careful not to blend too long, or you’ll end up with a smoothie instead of a juice.
3. Pass the mixture through a fine-mesh sieve into a saucepan, allowing only the juice to enter, and discarding the seeds.
4. In the saucepan with the passion fruit juice, add the water, the granulated sugar, and a pinch of salt. Stir well to combine.
5. Position the saucepan on a medium burner. Stir occasionally as it heats. Watch the mixture closely until the sugar has dissolved completely into the solution. It should look like a super-saturated solution, not a mixture of sugar and water. Once the solution looks clear, pour it into a glass container, and allow it to cool to room temperature.
6. Incorporate the recently extracted lemon juice.
7. To ensure a smoother texture and avoid a hard freeze, you can add light corn syrup or vodka, if you’re using it.
8. Refrigerate the mixture for a minimum of 2 hours to ensure it is completely cold before proceeding to the next step.
9. Add the mixture to an ice cream maker and churn according to the manufacturer’s instructions. The mixture should be you know, in a sorbet consistency in the rock solid kind of way and not a slushy consistency—that’s very important. If the consistency isn’t right, your “no ice cream” is also “no sorbet.”
10. Put the sorbet into a container that can go airtight and can also go into the freezer. Then, into the freezer it goes; after a few hours, that sorbet will be ready to serve. Eat it and enjoy the isolated flavor of passion fruit!
