Passion Fruit Sorbet Recipes

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.

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.

Steps:

• Place the water and sugar in a pan, bring to the boil and simmer for 5 minutes. Remove from the heat and allow to cool for a while. Halve the passion fruits and scoop out the flesh, seeds and juice using a spoon. Stir this up--you can pass it through a sieve to remove the seeds, but quite frankly I think that's palaver (nonsense). I like the seeds. Mix the passion fruit with the Campari and sugar syrup in a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 1/2 hour if you remember. Serve on its own, with some seasonal fruit, or in a cone with some vanilla ice cream.;

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.

Steps:

• Stir together all ingredients and freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.

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.

Steps:

• Combine orange juice, passionfruit pulp, sugar and liqueur in a large bowl.
• using electric mixer, beat egg whites until soft peaks form; using metal spoon, gradually fold egg whites into orange juice mixture.
• pour into ice cream maker and chill/churn for about 30 minutes.

Steps:

• Cut the passion fruits in half and scoop out the flesh into a sieve over a bowl. Press the pulp with the back of a spoon and set the juice aside
• Scoop the seeds and flesh from the sieve and place in a saucepan. Pour in both cans of EQ8 Orange & Passion Fruit and add the caster sugar
• Boil to a syrup then pour through the sieve onto the passion fruit juice
• Once cool, pour into an ice cream machine and freeze according to manufacturers instructions
• Transfer to an air-tight container and freeze. Keeps for up to one week.