Passion Fruit Sherbert Recipe - Cooking Index
Passion Fruit Sherbert Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 1/2 cups | 355ml | Buttermilk |
| 1 3/4 cups | 414ml | Passion fruit concentrate |
| 1 | Mango - peeled, seeded, | |
| And sliced |
In a saucepan, combine the sugar with 1/4 cup of water and bring to a boil. Remove from the heat and allow let cool. Whisk in the buttermilk and passion fruit puree. Refrigerate until thoroughly chilled, about 3 hours.
Process in an ice cream maker, according to the manufacturer's instructions. Place in a plastic container and freeze until firm, about 2 hours or overnight.
To serve, scoop the sherbert into tall, frosted martini glasses and garnish with mango slices.
This recipe yields about 1 quart.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E57) - from the TV FOOD NETWORK
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