PASSION FRUIT-TANGERINE SORBET

facebook share image   twitter share image   pinterest share image   E-Mail share image



Passion Fruit-Tangerine Sorbet image

Categories     Fruit     Tangerine     Passion Fruit

Yield makes about 1 quart (1 liter)

Number Of Ingredients 4

3 cups (750 ml) freshly squeezed tangerine juice
1 cup (200 g) sugar
1 cup (250 ml) strained fresh passion fruit pulp (from about 12 passion fruits; see Tip) or thawed frozen purée
1/4 cup (60 ml) Champagne or other sparkling wine, or 2 tablespoons (30 ml) vodka

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.

There are no comments yet!