The first time I split open a passion fruit and slurped down the dripping juices, the intense flavor knocked me for such a loop that I felt as if a tropical bomb had gone off in my head. From then on, I was hooked. Depending on where you live, fresh passion fruit may be hard to find, but they’re well worth tracking down. Don’t shy away from ones that are a tad wrinkled, as the creases indicate ripeness (they’re often marked down in price, too!). You can also buy frozen passion fruit purée (see Resources, page 270), which is inexpensive and convenient. It’s great to have on hand in the freezer: I’ll often lop off a chunk and add it to a pitcher of orange juice for a morning tropical blast.

　　

Ingredients

makes about 1 quart (1 liter)

　　3 cups (750 ml) freshly squeezed tangerine juice

　　1 cup (200 g) sugar

　　1 cup (250 ml) strained fresh passion fruit pulp (from about 12 passion fruits; see Tip) or thawed frozen purée

　　1/4 cup (60 ml) Champagne or other sparkling wine, or 2 tablespoons (30 ml) vodka

　　

Step 1

In a medium saucepan, warm 1 cup of the tangerine juice with the sugar, stirring until the sugar completely dissolves. Pour the mixture into a medium bowl and add the remaining tangerine juice, the passion fruit pulp or purée, and the Champagne, other sparkling wine, or vodka. Cover and refrigerate until thoroughly chilled.

　　

Step 2

Freeze in an ice cream machine according to the manufacturer’s instructions.

　　

Variation

Step 3

To make TANGERINE SORBET, omit the passion fruit juice and use a total of 4 cups (1 liter) freshly squeezed tangerine juice.

　　

tip

Step 4

To strain fresh passion fruit pulp, halve the fruits, scoop the pulp into a strainer set over a bowl, and press the pulp to separate the seeds from the juice. Save a few of the seeds and mix them into the sorbet just after churning.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.