Prepare to tantalize your taste buds with a delectable journey into the world of passion fruit sorbet cups! This exotic dessert symphony combines the vibrant flavors of passion fruit and the refreshing coolness of sorbet, creating a culinary masterpiece that is both indulgent and invigorating. As you embark on this culinary adventure, you'll discover a seamless blend of tangy and sweet notes, complemented by a velvety texture that melts in your mouth. Let your senses be captivated as you indulge in this tropical treat, perfect for any occasion or celebration.
Here are our top 6 tried and tested recipes!
PASSION FRUIT SORBET
This passion fruit sorbet recipe yields delicious bright flavor for the perfect warm-weather treat.
Provided by Martha Stewart
Yield Makes 3 cups
Number Of Ingredients 3
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.
PASSION FRUIT SORBET CUPS
These passion fruit sorbet cups make for delicious icy treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Halve the passion fruit and set each in an egg cup or small bowl. Using a small ice cream scoop, scoop about 1/2 cup of the sorbet into each passion fruit half and serve.
HOMEMADE MANGO & PASSIONFRUIT SORBET (NO MACHINE)
Learn how to make my delicious Mango & Passion Fruit Sorbet, which is a lovely frozen dessert with these two exotic flavors!
Provided by Gemma Stafford
Categories Dessert
Time 10m
Number Of Ingredients 3
Steps:
- Combine the mango, passion fruit and the condensed milk in a food processor or powerful blender and process until smooth and creamy.
- Transfer to a freezable container and let it firm up for about 4 hours to be able to scoop
- Keep in the freezer for up to 6 weeks.
Nutrition Facts : ServingSize 1 g, Calories 147 kcal, Carbohydrate 34 g, Protein 3 g, Fat 1 g, Sodium 34 mg, Fiber 4 g, Sugar 29 g
PASSION FRUIT AND CHOCOLATE SORBET CAKE
A luscious chocolate ganache coats this chocolate-and-passion-fruit sorbet cake with a chocolate cookie crust.
Provided by Food Network Kitchen
Time 5h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
- Put the melted butter and wafer cookies in a medium bowl and mix well. Press the mixture into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then let cool completely before using.
- Scoop the chocolate sorbet and passion fruit sorbet onto the cookie crust, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Bring the heavy cream to a simmer in a small pot. Pour the cream over the chocolate in a heatproof bowl and stir until smooth. Allow to cool 10 minutes before using.
- Frost the top and sides of the cake with the ganache and sprinkle with the coconut. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
CAMPARI AND PASSIONFRUIT SORBET
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.;
PASSION FRUIT-TANGERINE SORBET
Categories Fruit Tangerine Passion Fruit
Yield makes about 1 quart (1 liter)
Number Of Ingredients 4
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.
Tips:
- Use ripe passion fruits: The riper the passion fruits, the sweeter and more flavorful the sorbet will be.
- Chill the sorbet cups before serving: This will help the sorbet stay frozen longer.
- Garnish with fresh passion fruit or other tropical fruits: This will add a touch of color and flavor to the sorbet cups.
Conclusion:
Passion fruit sorbet cups are a refreshing and delicious dessert that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. With their bright color and tropical flavor, passion fruit sorbet cups are sure to be a hit at your next party or gathering.
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