Passionfruit Sherry Sorbet
Remember the heat wave that baked much of the northeast in a couple weeks ago June? It drove me to seek relief in the arms of this sorbet. A quick raid of the fridge for fruit / fruit-like ingredients yielded passionfruit pulp. Plus I had some sherry on hand. So I took Brilynn's advice. Especially the part where she said, "Alcohol is your friend"!
Heres what I did:
1. Dissolved one third cup sugar in half a cup of passion fruit pulp. Diluted it with a quarter cup water.
2. Warmed it in the microwave to get everything to dissolve.
3. Cooled the mixture and added a cup of sherry.
4. Refrigerated for 4 hours or more.
The Verdict:
Hands down, its the simplest way to make a sorbet. And since I used the microwave to heat up my 'simple syrup', I didn't have to turn the stove on or heat up the kitchen. Yay! The alcohol in the sherry (11-20%) prevents the sorbet from freezing solid. The combination of sherry and passionfruit makes for a nice balance between tart and sweet, tropical and citrusy.
I like making sorbets at home. For one thing you can adjust sweetness and alcohol content to your taste. Previous flavors included a Pineapple Chardonnay Sorbet. I've also been toying with a raspberry version, inspired by David Leibovitz' legendary Apple Reisling Sorbet.
This one goes to Click for Bri. Godspeed and peace.
Comments
Love Passion fruit, only thing I get here is Passion fruit juice. Looks you Smita, do need that now!:))
Mallika - I'm with you there!!
Bri - Thanks so much for stopping by!!!
Click - Thank you :-) And many thanks for hosting!
TT - Go for it, girl! Make up some new ones!
Jude - Absolutely! Its in the mail ;-)
Fearless Kitchen - Thank you! I think this recipe will work with fresh fruit as well as frozen pulp. Its really quite forgiving so make it your own :-)
Smita