food for thought

by michelle

orange passionfruit sorbet

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Our first crop of passionfruit inspired this fresh and fragrant sorbet. Serious Eats’ The Science of the Best Sorbet provided me with all the information I needed

orange-passionfruit-sorbet

When I buy sorbet I’m usually disappointed as the taste of the fruit is secondary to the sugar. In order to make my sorbet not too sweet and as it was mostly citrus juice (which doesn’t have much fibre or pectin), I opted for 100% glucose syrup (or corn syrup) as it is ⅓ as sweet as sugar and is highly viscous. The result was perfect! To make 1 litre you will need the juice (with pulp) of 6 oranges and the pulp of 6 passionfruit. If your glucose or corn syrup is thick, warm it with some of the orange juice to dissolve before mixing into the entire liquid. Churn in an ice cream machine and freeze for a few hours before serving.

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Written by michelle picker

April 5, 2017 at 5:43 am

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