Take advantage of the last weekend of summer and enjoy this recipe for Passion Fruit Sorbet from Roka Akor—best paired with a patio and a view of the bay.
p.s. If you're not passionate about Passion Fruit, feel free to substitute with any other fruit of your liking.
Passion Fruit Sorbet
16 pieces very ripe, fresh Passion Fruit
1 cup granulated sugar
1 ½ cups water
½ tablespoon corn syrup
ice cream maker
1. Combine sugar and water in a small sauce pan and bring it to a boil. Once boiling, whisk in corn syrup.
2. Allow the sugar syrup to completely cool.
3. Scrape the seeds out of the Ripe Passion fruit. (You can tell that the passion fruit is ripe when the skin starts to turn wrinkly.) This should yield you about 3 cups of passion fruit pulp.
4. Combine the passion fruit pulp with the sugar syrup. Whisk it well and strain out the seeds. If you want some texture in your sorbet, add about a quarter of the seeds back into the sorbet mixture.
5. Spin the sorbet in an ice cream maker until it still creamy but frozen. Store it in a freezer until you're ready to serve it.
1. If you can't find fresh passion fruit, this recipe also works well with pureed mango, cherries, or strawberry. Make sure to use three cups of the fresh fruit. Always use the most ripe fruits you can find.
2. Try the passion fruit sorbet in a refreshing summer cocktail. Just scoop one large scoop of sorbet and serve it with one ounce white rum, 1 ounce brown rum, and ½ ounce fresh lime juice. Garnish with lime and enjoy!