PASSION FRUIT-TANGERINE SORBET

Passion Fruit-Tangerine Sorbet image

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.