We added another doona onto the bed the other night. The heater in the lounge room is getting a workout – as is the power bill I’m sure. I pretty much live in an ancient cashmere jumper and occasionally layer it with a puffy down vest. I haven’t taken off my Ugg boots in days. Can you tell I don’t do winter very well?
So why on earth am I making sorbet? Well it uses the best of local NSW winter citrus, and not quite as local Queensland winter passionfruit to create an instant tropical treat… And if I sit right in front of the heater I can almost pretend it’s summer – ha!
After using part of my passionfruit stash for these Spicy Passionfruit & Prawn Lettuce Cups I knew the rest had to go into something sweet.
Since I’ve been slightly addicted to a new Orange Dreamsicle Smoothie invention this simply seemed like a logical next step. I love it when a plan comes together. I even had enough pulp leftover to freeze up for later.
Oh summer I miss you.
3-ingredient Passionfruit & Orange Sorbet
A dose of summer in the middle of winter uses sweet orange and tangy passionfruit to create an instant treat.
Makes: approx 2 cups
INGREDIENTS
- 1 large orange, peeled
- 1 banana, frozen
- 1/4 c passionfruit pulp, plus extra to serve
METHOD
Remove centre bit from orange [if there is one] and any seeds, cut segments in half. Blend orange until very smooth.
Cut frozen banana into rounds, blend with orange puree. Blend or stir in passionfruit pulp, blending will chop up the seeds.
Serve as is or place in a shallow container in the freezer for approx 2 hours, stirring occasionally to keep the sorbet smooth as is freezes.
If frozen for more than a couple hours you may need to let the sorbet thaw for 10 mins on the counter before scooping. Drizzle with extra passionfruit pulp if you wish.
COOK’S NOTES
- Refrigerate the orange overnight so the mixture starts off even colder and freezes quicker.
- If you have a good blender/immersion blender there is no need to cut off the peel and segment the sections. just peel and blend the segments until smooth.
- Adding a tsp or two of rum or another liquor will lower the freezing point and keep the sorbet softer but it is not necessary.
vegan // gluten-free // dairy-free // refined-sugar free
~~~
Thanks to Australian Passionfruit & Horticulture Australia for the passionfruit
I LOVE winter! Everything you were saying about heaters and Fiona’s and cashmere sounded magic to me. Ah well, at least we can meet in the middle over sorbet.
That’s *doonas* – thank you autocorrect.
I don’t cope very well with the cold either but I still eat sorbet even though it’s winter. I just finished my peach sorbet for lunch so I’ll try this one next. It looks fabulous!
So healthy and fruity, nice one. I still eat icy treats in winter, bring it!
Sounds delicious. Save some for when I visit…no passion fruit here.
Oh what an image JJ. You perched on the edge of your chair, all rugged up, hovering over the heater scoffing down icy cold sorbet :p Looks absolutely delish!
Winter doesn’t agree with me either! Love the tangerine color of your sorbet.
Not sure how I missed this one, JJ, but I love it!
3 ingredient sorbet? You got me. This looks fabulous!
This looks so amazing i can’t even tell!!
Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com. foodienewz.com is a new food sharing site and we actually try our best to promote your food photos. At foodienewz.com all your food photos will be published without any editorial review so I really hope you come and join us.