Baobab and Granadilla (Passion Fruit) Sorbet

Recipe by Sarah, Makhado

Baobab and Granadilla (Passion Fruit) sorbet makes a refreshing and attractive dessert

8 portions Equipment: Saucepan Freezer Hand mixer
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Ingredients

  • 600ml water
  • 175g sugar
  • 50g baobab powder
  • 1 egg white
  • 3 Whole Granadilla / Passion Fruit

Preparation

  1. Mix 150ml water with the baobab powder to form a smooth paste.
  2. Scoop out the pulp from the granadillas, keeping the shells to use as little bowls.  Mix the granadilla pulp into the baobab powder paste.
  3. Place the remaining water in a saucepan and dissolve the sugar slowly, then bring to the boil for 10 minutes.
  4. Remove saucepan from the heat and allow to cool completely.
  5. Add the syrup to the baobab powder paste a little at a time to avoid forming lumps.
  6. Pour into a suitable container for freezing and place in freezer until the mixture is thick and slushy.
  7. Beat egg white until stiff and fold into the semi-frozen mixture.  Return to the freezer and freeze until stiff.
  8. Remove sorbet from freezer 10 minutes before serving.

Serving Suggestion:

  • Scoop the sorbet into the granadilla shells and serve the sorbet in the shells.
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