Passion Fruit & Lime Sorbet

First off: apologies. For reals.

I used to be one of those people without an ice cream machine — doomed to gawk in awe and envy of fellow food bloggers with the means of churning their very own frozen desserts.

So, if you don’t have access ice cream machine, I’m sorry whatever unwanted salivation these photos may induce.

Howeverrrrrr — if you can afford to get one, do it!

My recently acquired ice cream machine is one of the best damned things in my cramped and teeny-tiny kitchen — no joke! — and making ice cream at home tastes way better and ultimately costs a lot less than the chemical-laden stuff at the supermarket.

passionsorbet03

I’ve been having tons of fun (and failures — cough cough) with coming up with my own recipes, too!

This passion fruit and lime sorbet is creamy and refreshing at the same time, and (who knows what sorcery this be!) the taste reminded me and my taste testers of key-lime pie filling. Seriously.

Convinced yet?

One more thing — in case you read this recipe and find yourself wondering why anyone would bother adding zest, taking it out, then adding it again, here’s your answer: flavour and appearance.

Letting the zest infuse into the sorbet base overnight adds a strong and refreshing zip of lime, but the lime zest will quickly soak up the colour of the sorbet base and look sluggish and gross.

By taking it out and adding it again just before churning, you can preserve the beautiful green of the lime zest and enjoy the full flavour it imparts!

Passion Fruit & Lime Sorbet

Ingredients

  • 400ml coconut milk
  • 400ml passion fruit puree
  • 2 tablespoons lime juice
  • 3/4 (150g) cup sugar
  • 1/4 cup (90g) light corn syrup
  • 1/2 teaspoon salt
  • zest of 2 limes, added separately

Directions

Whisk all the ingredients together in a sauce pot over medium heat.

Bring everything to a simmer, stirring to make the mixture homogenous and dissolve all the sugar, and then remove from the heat.

Zest 1 lime directly over the pot and whisk in the zest.

Transfer the sorbet base to new container and allow to rest, covered, in the fridge overnight.

Just before churning, strain the mixture to remove the discoloured flecks of lime zest. Zest 1 more lime into the sorbet base, then churn and freeze immediately.

I served this sorbet with a lime sugar cookie and a sprinkle of toasted coconut flakes.

Next time I might un-veganize this by adding condensed milk and pie crust pieces to make it even more key-limey pie delicious. Yum!

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10 thoughts on “Passion Fruit & Lime Sorbet

  1. EveryCraving says:

    I’ve never had passion fruit flavored anything, let alone an actual passion fruit but this sorbet looks just divine! I’m one of those people that envy everyone posting up ice cream + sorbets because I don’t have an ice cream maker. One day though.. one day haha

  2. daisy says:

    Congrats on getting an ice cream maker! Now, you’ll be developing ice cream recipes and sharing them. Woo hoo!

    daisy

  3. Michelle says:

    This looks divine. And your lime zest technique is brilliant.

  4. Susan says:

    I need an ice cream maker. I have repeatedly told this to friends and family but They Have Not Gotten The Hint. Love this, covet this, gawking in awe and envy!

    • Christine says:

      You might have to hit them over the head with it a little harder. Just wander around on really hot summer days and say to your loved ones, “OH, it’s SO HOT out! Wouldn’t it be LOVELY if I could make my own ICE CREAM?” Then swoon for dramatic effect.

      Don’t forget to act surprised when you finally get one, of course. 😉

  5. You know I love passion fruit! One of my favorite flavors.

  6. billpeeler says:

    I just recently got an ice cream maker myself and having been looking for fun recipes just like this. How awesome – this looks so tasty and refreshing!

    • Christine says:

      Recipes, schmecipes! You can churn nearly anything into a frozen dessert — just keep two things in mind when making up your own creations: fat and sugar don’t freeze (nearly all ice cream making issues can be adjusted by knowing this).

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