Passionfruit & Lychee Sorbet Recipe
Accompanied with French Sable cookies
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Ingredients
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Sorbet
French Sable Cookies
Method
Sorbet
- 1
- 2
Blend Ingredients
In a blender, combine the passionfruit pulp, lychee fruit, lemon juice, and the cooled sugar syrup. Blend until smooth.
- 3
Freeze the Mixture
Pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, stir the mixture with a fork to break up any ice crystals, repeating until the sorbet is fully frozen, approximately 3-4 hours.
French Sable Cookies
- 4
Make the Dough
In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix in the egg yolk and vanilla extract until combined. Gradually add the flour and salt, mixing just until the dough comes together.
- 5
Chill the Dough
Shape the dough into a log, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- 6
Bake the Cookies
Preheat the oven to 350°F (175°C). Slice the chilled dough into 1/4 inch thick rounds and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the edges are lightly golden. Let them cool on a wire rack.
