This refreshing sorbet of fresh passion fruit and Campari is perfect as an aperitif, between courses or at the end of a meal. The tart passion fruit and bitter Campari will wake up your taste buds!
First, a confession. When I was invited to take part in this Galentine’s Day celebration, I thought it was a typo. I don’t watch Parks and Recreation, although I do love Amy Poehler. But, once explained, I was completely on board, because women celebrating women, breakfast-style, sounds like the very best way to spend a morning. So, I say unto you, and with all the sincerity and fervor of the recently converted: Happy Galentine’s Day!
For anyone else who is as ignorant as I was, I found this very short YouTube clip that lets Leslie Knope explain it better than I ever could.
Along with sharing a frou-frou dish or beverage, event organizer, Courtney from Neighborfood and her very capable co-host, Nancy from gotta get baked, said that we should share a story about a girlfriend or even a public figure, who inspires us. The Campari and passion fruit sorbet was an easy decision – I love that stuff - but choosing just one woman was the hardest part! I am blessed with so many fabulous women in my life! I dedicate this recipe to my friend, Naszreen, who has fulfilled her dream of many years by opening a tea shop. She is an amazing woman, mother, sister, friend, and now I can say, successful entrepreneur.
1 cup or 240ml water
1 cup or 200g sugar
1/4 teaspoon salt
16 passionfruit (Mine weighed 690g whole and yielded 1 1/2 cups or 350g pulp.)
1/2 cup or 120ml Campari
Several sprigs fresh mint, plus some tops of sprigs to serve
Place the water, sugar and salt in a pan and warm it just enough for the sugar and salt to dissolve and then remove from the heat. Allow to cool for a while.
Stack and roll the mint leaves up and slice them finely. Don't forget to save a few tips for garnish.
Halve the passion fruit and scoop out the flesh, seeds and juice using a spoon.
Strain out the passion fruit seeds, pressing them into a sieve to remove more juice. Reserve about one-third of the seeds to add back into the sorbet.
Mix the passion fruit with the Campari, sugar syrup, mint leaves and all but a few of the sieved passion fruit seeds, in a plastic tub or earthenware dish and place in the freezer to chill.
If you have an ice cream maker, you can put the mixture into it after about half an hour of chilling and follow the manufacturer’s instruction till it is soft set.
Otherwise, leave it in the freezer-proof vessel and stir it around at least every half hour until it’s set. This could take more than two hours. When it's just about set, top with a few of the small mint springs and the few remaining passion fruit seeds and pop it back into the freezer until you are ready to serve.
Ready to serve!
I genuinely hope you are celebrating today with your gal friends or are planning a celebration. We are here to help with a bunch of great recipes for your Galentine’s party!
- Anise-Scented Ice Cream with Candied Fennel Seeds from girlichef
- Boston Cream Trifles from gotta get baked
- Brownie Batter Chocolate Tarts from Melanie Makes
- Campari and Passion Fruit Sorbet from Food Lust People Love
- Cheesecake Milkshakes from Chocolate Moosey
- Chocolate Cheesecake from NeighborFood
- Chocolate Covered Strawberry Cream Puffs from The Redhead Baker
- Chocolate Honey Bombs from The Live-In Kitchen
- Coeur a la Creme with Dark Chocolate Ganache and Strawberries from Heather’s Dish
- Ganache Topped Truffle Brownies from That Skinny Chick Can Bake
- Grilled Cheese & Chocolate Sandwich with Ganache Dipping Sauce from Climbing Grier Mountain
- Meyer Lemon Cranberry Scones from Girl in the Little Red Kitchen
- Mini Heart-Shaped Chocolate Cakes with Raspberry Whipped Cream from A Cookie Named Desire
- Nutella Fudge with Raspberries from The Food Charlatan
- Orange Yogurt Waffles from Savvy Eats
- Red Wine Ice Cream Floats from Mind Over Batter
- Strawberry Covered Dark Chocolate Truffles from Girl Versus Dough
- Wicked Waikiki Sour from Pineapple and Coconut