Tart, floral, and utterly refreshing, this Passionfruit Sorbet captures the essence of the tropics in every golden spoonful. Made with fragrant passionfruit purée and just the right touch of sweetness, this simple sorbet is smooth, airy, and bursting with flavor. The addition of a whipped egg white gives it a light, velvety texture that melts beautifully on the tongue. Serve it as a dazzling finale to a summer meal, or take it up a notch with a splash of champagne and fresh mint for an unforgettable passionfruit mimosa.
INGREDIENTS:
1-quart passion fruit puree (or approximately 8 whole fruit)*
1 cup sugar
1 egg white, whipped
1/2 cup water
*Passionfruit puree is available from Shoppers Corner in Santa Cruz and possibly Mexican markets (freezer section). See Chef’s Notes below to make it from fresh passionfruit.
METHOD:
In a small saucepan, combine the sugar and water. Heat over moderate heat, stirring occasionally, until the sugar is completely dissolved. Remove from heat and allow the syrup to cool to room temperature.
Stir the passionfruit purée into the cooled syrup until fully blended.
Gently fold the whipped egg white into the fruit mixture until evenly combined. The egg white adds lightness and helps create a smooth, scoopable texture.
Pour the mixture into the bowl of your ice cream maker and freeze according to the manufacturer’s instructions, usually 20–25 minutes, until the sorbet is thick and nearly frozen.
Transfer to a freezer-safe container and freeze for several hours, or until firm. Serve on its own or with fresh fruit.
CHEF’S NOTES:
Slice the passion fruit in half with a sharp knife. Using a spoon, scoop the passion fruit pulp into the cup of a blender, and pulse a few times. Strain into a mason jar or to a freezer safe container for freezing.
YIELD: 1-quart sorbet
