Using an immersion or stand blender, pulse the passion fruit syrup a few times to break up the seeds and then pour the syrup through a fine mesh strainer into a bowl, pressing to extract as much liquid as possible. If you want some seeds in the sorbet for aesthetics and crunch, add 1 teaspoon of the broken seeds from the strainer back to the syrup; otherwise, discard all the seeds. Pour the syrup into a resealable container and chill at least 2 hours or overnight in the refrigerator.
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August 21, 2020 at 03:01AM
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Passion Fruit Sorbet Recipe - Los Angeles Times
"fruit" - Google News
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