Description[]
Source: MALAI - POOJA BAVISHI
I made a confession about cardamom and I have the same confession about cilantro—except it’s weirder. I love the flavor of blended cilantro. Put a cilantro chutney in front of me, and I couldn’t be happier. But cilantro leaves? I’m out. It’s the taste not the texture—and, yes, I’m aware that it’s strange. Here, cilantro leaves are blended into a passion fruit sorbet and the result is a flavor explosion of all things good. The mix of the bright, tart notes of passion fruit with the grassiness of (blended) cilantro is refreshing and delightful.
Ingredients[]
- 1 ½ cups water
- 1 cup granulated cane sugar
- ¼ cup light corn syrup
- ½ teaspoon cornstarch
- 1 cup passion fruit purée
- ¼ cup fresh cilantro leaves
- 1 tablespoon fresh lemon juice
Directions[]
- In a saucepan, combine the water, sugar, corn syrup, and cornstarch and heat over medium heat, stirring constantly, until the sugar dissolves and everything is well incorporated, 3–4 minutes.
- Remove from the heat and let cool to room temperature.
- Add the passion fruit purée, cilantro, and lemon juice to the cooled mixture and stir to mix well.
- Transfer the mixture to a blender and blend on high speed until smooth, 1–2 minutes.
- Strain through a fine-mesh sieve into a bowl to to remove any remaining cilantro leaf bits.
- Transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions.
- Serve the soft sorbet right away, or place in the freezer to freeze completely.
MAKES 1 ½ QUARTS