Passionfruit Sorbet
Make a refreshing passionfruit sorbet using fresh ingredients from the sauces category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 ml dry white wine
- 100 g sugar
- 20 passion fruits
- 200 ml orange juice
Instructions
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1.
Simmer the wine with the sugar in a pot until syrupy, stirring frequently. Pour the syrup into a metal bowl and let it cool.
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2.
While the syrup cools, halve the passion fruits, scoop out the pulp and seeds with a teaspoon, and place in a tall mixing bowl. Add orange juice, briefly blend with an immersion blender so the pulp separates from the seeds while keeping most seeds intact. Strain the mixture through a fine sieve, mix with the wine syrup, then pour into an ice cream maker to freeze.
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3.
If you don’t have an ice cream maker, cover the fruit mixture in a shallow dish or bowl and freeze for 3–4 hours. Every 30 minutes stir with a fork to break up forming ice crystals and make the sorbet creamier.
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4.
Let the sorbet soften about 10 minutes before serving; optionally stir again briefly and shape into small mounds with a hot spoon, then place in dessert cups or glasses.
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5.
Garnish with raspberries and mint leaves as desired.
