If you don’t have fresh passion fruit or pulp, make do by adding more tangerine juice. But I do advise looking around for it (see Resources, page 237), since its unmistakable flavor gives this sorbet an authentic taste of the tropics.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
2 medium-sized ripe bananas, peeled
1/2 pineapple, peeled and cored (2 cups, 500 ml purée)
3/4 cup (180 ml) freshly squeezed tangerine or orange juice (from about 4 to 6 tangerines or oranges)
1/4 cup (60 ml) passion fruit juice or pulp (or substitute tangerine juice)
1 cup (200 g) sugar
4 teaspoons dark rum
1 teaspoon freshly squeezed lime juice
Preparation
Step 1
Cut the bananas and pineapples into small chunks. Purée the fruit in a blender, along with the orange or tangerine juice, passion fruit juice or pulp (if using), sugar, rum, and lime juice until very smooth.
Step 2
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
