in Dessert Recipes

Passion fruit and coconut sherbet

updated

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Ingredients for 8 servings:

  • 6 blood oranges
  • 2 lemons
  • 2 limes
  • 6 tbsp sugar
  • 3 tbsp rum
  • 300 ml passion fruit juice
  • 150 ml coconut milk
  • 100 ml cream
  • 1 lime(s), zest

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Caribbean sorbet

Grate the lime zest. Squeeze the juice from all the citrus fruits. Combine the juice with the sugar. Let it stand for a while or stir well to dissolve it more easily. Add the lime zest. Stir in the remaining ingredients. Transfer to a shallow metal bowl and freeze. Stir every 30 minutes to dissolve the crystals. Serve semi-frozen. Tip: If you prepare the sherbet the day before and freeze it overnight, take it out the next day before serving the first course and let it thaw slowly in the refrigerator.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Passion fruit and coconut sherbet

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