Best Passion Fruit Sorbet Recipes

PASSION FRUIT SORBET

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 AND CHOCOLATE SORBET CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Put the melted butter and wafer cookies in a medium bowl and mix well. Press the mixture into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then let cool completely before using.
• Scoop the chocolate sorbet and passion fruit sorbet onto the cookie crust, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Bring the heavy cream to a simmer in a small pot. Pour the cream over the chocolate in a heatproof bowl and stir until smooth. Allow to cool 10 minutes before using.
• Frost the top and sides of the cake with the ganache and sprinkle with the coconut. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

PASSION FRUIT-TANGERINE SORBET

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 AND KIWIFRUIT SORBET

Steps:

• Boil the water and sugar for about 10 minutes.
• Meanwhile, puree the peeled kiwifruits and lemon juice.
• Add to the syrup with the lemon zest and mix well.
• Freeze until slushy.
• Turn the mixture into a bowl and add the scooped out flesh of the passionfruit.
• Whisk till smooth and freeze again till firm- allow to soften in the fridge a little before serving.

PASSION FRUIT AND MANGO SORBET

Steps:

• Cut the passion fruits into halves. Spoon the pulp (seeds and all) into a food processor container or blender.
• Add the mangos. Process until pureed. Strain out the seeds. Taste the mixture and add sugar if desired.
• Freeze the mixture in an ice cream maker according to manufacturer's directions.

PASSION FRUIT SORBET CUPS

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.

PASSION FRUIT SORBET

Steps:

• 1. Add sugar and water to pan, bring to boil for 3 minutes until clear, then let cool (even in fridge). 2. Scape everything out of the passion fruit into bowl, whisk up. Add to pan (but do not cook) 3. Add wine glass full of campari 4. Pour half of the liquid through sieve into bowl, push the seeds to get all the goodness and get rid of some of the seeds. Then add the rest of the liquid/seeds. 5. Pour liquid into really cold dish, put in freezer for 1 hour. Take out, whip up to add air, then put back in freezer.