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| blood orange and passion fruit sorbet |
I found some passion fruit at the Downey Farmers Market last week and brought them home wondering what I could do with them. Hmmmmmm.
Alice Waters helped me out with this recipe from her
Fruit recipe book. Here's the recipe:
Passion Fruit Sherbet:
Ingredients:
3 pounds of oranges (enough to make 3 cups of juice)..I used blood oranges
8 passion fruit (I only had 4 so made that do)
3/4 cup plus 2 Tbs sugar
1/4 tsp vanilla extract ( I mistakingly used 1 full tsp and would repeat this)
optional 1 tsp Cointreau
Method:
Juice the oranges, stain and measure 3 cups
Cut passion fruit in half and scoop out the pulp and seeds into a small saucepan.
Add the sugar and 1 cup of the orange juice
Heat gently and stir until sugar is dissolved
Press and scrape through a fine meshed strainer with a wooden spoon or rubber spatula
Add the remaining orange juice, the vanilla and the Cointreau if using
Chill thoroughly
Freeze in your home ice cream freezer
Remember I used blood oranges, They are pretty much only available in January and February. But the blood orange juice gives this sorbet a gorgeous color:
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| passion fruit |
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| blood oranges cross sectioned |
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| sorbet liquid ready for the ice cream freezer |
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| Fruit |
This sorbet is not too sweet but enough..has a nice sour "bite" and would go well following a spicy dinner. Alice suggests serving it with a delicate butter cookie or coconut macaroons
I think I'll just go and have some all by itself.
Bon appetit!
