Ingredients with Measurements:
- 4 cups of naranjilla juice
- 1 cup of sugar
- 1 cup of water
- 1 tablespoon of lemon juice
Special equipment needed:
- Ice cream maker
- Blender
Step-by-step instructions:
1. In a saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar dissolves. Remove from heat and let cool.
2. In a blender, puree the naranjilla juice and lemon juice until smooth.
3. Add the cooled sugar syrup to the blender and blend until well combined.
4. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
5. Once the sorbet is done churning, transfer it to a freezer-safe container and freeze for at least 2 hours or until firm.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
- Churning time: 20-30 minutes
- Freezing time: 2 hours
Temperature:
- Sugar syrup: medium heat
- Churning: according to manufacturer's instructions
- Freezing: 0°F (-18°C)
Serving size:
- Makes about 1 quart of sorbet
- Serves 4-6 people
Nutritional information:
- Calories: 150 per serving
- Fat: 0g
- Carbohydrates: 38g
- Protein: 0g
- Fiber: 1g
- Sodium: 5mg
Substitutions for ingredients:
- Naranjilla juice: can be substituted with any other fruit juice
- Sugar: can be substituted with honey or agave nectar
- Lemon juice: can be substituted with lime juice
Variations:
- Add chopped fresh fruit, such as strawberries or mangoes, to the sorbet before freezing for added texture and flavor.
- Add a splash of rum or tequila to the mixture before churning for an adult version of the sorbet.
Tips and tricks:
- To make the sorbet smoother, strain the naranjilla puree through a fine-mesh sieve before adding the sugar syrup.
- For a creamier texture, add 1/2 cup of heavy cream to the mixture before churning.
Storage instructions:
- Store the sorbet in an airtight container in the freezer for up to 1 month.
Reheating instructions:
- None, serve frozen.
Presentation ideas:
- Serve the sorbet in a chilled glass or bowl.
- Garnish with fresh mint leaves or a slice of naranjilla.
Pairings:
- Serve with a slice of pound cake or shortbread cookies.
Suggested side dishes:
- None, serve as a dessert.
Troubleshooting advice:
- If the sorbet is too hard, let it sit at room temperature for a few minutes before scooping.
- If the sorbet is too soft, freeze for an additional hour or until firm.
Food safety advice:
- Make sure to use pasteurized naranjilla juice to avoid any risk of foodborne illness.
Food history:
- Naranjilla is a fruit native to South America and is commonly used in drinks and desserts in Ecuador and Colombia.
Flavor profiles:
- Naranjilla has a tart and slightly sweet flavor, similar to a combination of pineapple and lime.
Serving suggestions:
- Serve as a refreshing dessert on a hot summer day.
Related Categories
Cooking Method: N/A
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Region: Ecuadorian
Taste: Refreshing, Tart, Citrusy, Sweet, Fruity