Tropical Fruit Sorbet
Yield: MAKES ABOUT 1 QUART
Ingredients
- About 18 passion fruit (enough to yield 1 cup juice) or substitute 1 cup defrosted frozen purée (available in Hispanic markets)
- 2 cups orange juice, strained
- 1 cup Simple Syrup
- 1 tablespoon vodka
Directions
Halve the passion fruits and scoop out the pulp with the seeds. Using the metal blade of a food processor, add the pulp and pulse on and off 2 or 3 times. (Be careful, overpulsing will darken the pulp.) Pour the pulp into a fine wire strainer set over a bowl. Press down on the mixture with a rubber spatula and discard the seeds.
Combine the passion fruit juice, orange juice, and simple syrup. Taste for sweetness, adding more syrup as needed. Cover and refrigerate until chilled.
Pour the vodka into the bottom of a prechilled container of an electric ice-cream maker. (The vodka helps keep the sorbet smooth and discourages it from sticking to the bottom of the container.) Pour in the fruit mixture. Freeze the sorbet according to the manufacturer’s directions.
Notes
To make other fruit sorbets (such as mango, papaya, guava, berry, or pineapple), peel the fruit as needed and purée the pulp. If the fruits have seeds, purée and strain the pulp. Add 1 to 1½ cups Simple Syrup to 3 cups pulp depending on the sweetness of the fruit. Follow the remaining instructions.
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