Ingredients for Passionfruit And Orange Sorbet
- 1 1/2 cups fresh squeezed orange juice
- 1 cup fresh or frozen passion fruit pulp (thawed if frozen)
- 1/2 cup granulated sugar
- 1 tablespoon Grand Marnier (optional)
- 2 large egg whites
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How to Make Passionfruit And Orange Sorbet
- In a large bowl, whisk together the orange juice, passionfruit pulp, sugar, and orange liqueur (if using) until the sugar is dissolved.
- In a separate clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the orange juice mixture using a metal spoon or spatula, being careful not to deflate the egg whites. Do this in three additions.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions (typically about 20-30 minutes).
- Once churned, transfer the sorbet to an airtight container and freeze for at least 2-3 hours to allow it to harden further before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
730g
Fat
1g
Carbs
73g
