Passionfruit Sorbet


1 quart passion fruit puree (or approximately 4 whole fruit)*
1 cup sugar
1 egg white, whipped
1/2 cup water


Over moderate heat, dissolve the sugar with water, let the mixture cool.

Add the passionfruit puree to syrup.

Fold in whipped egg white into fruit-syrup mixture and pour into freezing bowl of ice cream machine and freeze.

Remove and store in freezer several hours before using.

For a passion fruit mimosa, simply add fresh fruit to sorbet and finish with champagne and mint.


YIELD: 1 quart sorbet

*Passionfruit puree is available from Shoppers Corner in Santa Cruz.

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