Do you want a frozen treat without an ice cream machine? Then make this Passion Fruit Sorbet! Refreshing on a hot summer day and comforting as a sweet frozen dessert.
It doesn’t matter what time of the year, it is always a good time to enjoy a delicious Passion fruit sorbet. This sorbet has the same taste as a passion fruit flavor limber but is not frozen in a cup!
This is a typical Caribbean treat which is called helado de parcha. This is one of the many delicious Puerto Rican street food recipes that are super popular.
It is a sorbet that you will often see it served in a cup mixed with a coconut flavor sorbet.
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Why This Recipe Works
- This is a recipe that solves all the issues when making a sorbet!
- Sorbet being too icy- This happens when you do not have enough sugar.
- Only Seasonal- You can make it year-round by using frozen passion fruit.
- No Ice cream machine- This recipe needs no ice cream machine, only your freezer!
- Plus, It is conveniently vegan, gluten-free, and dairy-free.
Recipe Ingredients
- Sugar & water- The base of almost any sorbet is water and sugar. The correct amount of sugar is important. Too much sugar and your sorbet will be runny, too sweet, and harder to freeze. Too little sugar and you’ll have a super icey rock-hard treat.
- Passion fruit pulp—The star of the show is the passion fruit. I used frozen passion fruit pulp, but if you can buy it fresh, use it. However, I must warn you that fresh passion fruit is a bit on the pricey side.
- Cornstarch—The secret to making a good sorbet is using a thickener. I used cornstarch. Trust me, this is the key to the right consistency.
How to Make Recipe Passion Fruit Sorbet
- Photo 1: First, you need to mix the sugar with the cornstarch because this will avoid any lumps of cornstarch. Then in a big pan over high heat add the water sugar and cornstarch for 2 minutes. This is mainly to cook the cornstarch and also dissolve sugar. Then lastly, mix in the passion fruit pulp.
- Photo 2: Then pour the mix into a mold to freeze at least for 12 hours. This of course varies on many things like temp of your freezer.
Recipe Tips
- Is it a good idea to use a mold with a lid because this can prevent the sorbet from absorbing any bad orders in your freezer.
- Even though this is a no-machine-needed recipe, you can use one. Just make the mix as per the recipe and then follow the ice cream maker’s instructions.
- If you have any passion fruit pulp left, do not throw it away. Freeze it or make a passion fruit flavor cheesecake or flan with parcha.
More Delicious Desserts
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Passion Fruit Sorbet
Ingredients
- 1 ½ cups sugar
- 1 tablespoon cornstarch
- 2 ½ cups water
- 14 ounces passion fruit pulp
Instructions
- Combine the sugar and cornstarch in a small bowl. This helps to avoid any clumps.
- Add the water and sugar to a small pan over high heat and cook for 3 minutes. Add the passion fruit pulp, mix, and set aside to cool.
- Pour the mix into a metal container, cover, and freeze for 12 hours. Every 30 minutes, remove the cover and stir the mix. Do this only for the first 2 hours of freezing. Serve and enjoy!
Recipe Notes
- Ice cream maker- You can make this in an ice cream maker. Just follow the mixing steps until the mix is all combined, pour it into your ice cream maker, and follow the manufacturer’s instructions.
- Molds- You can use any shape or material mold as you like. Best if it has a lid.
- Freezing time- The freezing time could vary depending on your freezer temperature. It can take anywhere from 10 to 18 hours to freeze. Leaving the sorbet in over night is a good idea to ensure is set.
- The sorbet will be good in your freezer for 3 months before it starts to get freezer burns.
Nutrition
*The nutrition information is automatically calculated, so this is only an approximation.
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