Refreshing, tangy and intensely fragrant, this passion fruit sorbet captures all the exotic flavor of maracuja.
Prepared without stabilizers or additives, it contains only fruit, water and a little sugar to balance the fruit's natural acidity.
Thanks to the Ninja Creami, you'll get a smooth, light texture worthy of a real homemade sorbet!
Passion fruit sorbet
Course: SorbetDifficulty: MediumPortions
4
portionsPreparation time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
Pulp of 18 passion fruit
200 ml of’water
4 heaping tablespoons sugar
Directions
- Juice extraction
Cut the passion fruit in half and remove the skin. pulp.
Pour it into a Chinese (or a fine sieve) and squeeze out as much juice as possible with a spoon. - Optimizing extraction
If there is still a lot of pulp left, pour in the leftovers in a small blender with a little water.
Mix lightly (without crushing the seeds), then filter again with Chinese.
This will give you more fragrant juice. - Freezing
Place the pot freezer for 24 hours.
The base must be completely set before proceeding. - Processing into sorbet
Once the mixture is well frozen, insert the jar into your Ninja Creami and launches the Sorbet“ mode”.
The result is a fresh, light texture.
If the mixture seems a little compact, add 1 to 2 tablespoons water and relaunches a “Re-spin” for a more melting texture.
Notes
- For an even more exotic touch, serve your sorbet with a few pieces of fresh mango or a drizzle of coconut milk.
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