LILKOI (PASSION FRUIT) CREME BRULEE

Four simple ingredients – cream, lilikoi juice, eggs, and sugar – make for an exquisitely decadent and elegant dessert.

What exactly is crème brulee? It is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is usually served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard while leaving the center cool. The custard base is traditionally flavored with vanilla in French cuisine but can have other flavorings, like this version.

I decided to try a lilikoi version; for one, we have a lot of lilikoi juice on hand (passion fruit), and two, why not? Also, Lilikoi has such a fantastic flavor, and I knew it would work well in a Brulee.

Crème Brulee is one of those desserts that can sound complicated and intimidating but really is quite simple. It comes together quickly with just a few simple ingredients. Probably the hardest part is being patient while it chills in the refrigerator.

STEPS TO MAKING LILIKOI CREAM BRULEE

Preheated oven to 325°F. Arrange four 8-ounce ramekins (or five 6-ounce ramekins) in a baking dish.

In a bowl, whisk together egg yolks and sugar until pale yellow. Then whisk in passion fruit juice. Set aside.

Add the cream to a small saucepan. Heat the cream over medium-high heat, stirring frequently. Bring the cream to about 180°F (do not boil).
Slowly drizzle 1 cup of the hot cream into the eggs, whisking the eggs quickly the entire time. Then, slowly pour the remainder of the cream over the egg mixture, whisking constantly.

*Raising the temperature of the eggs slowly (tempering the eggs) prevents them from cooking or curdling when a hot liquid is added, which could leave bits of cooked eggs forming in the dessert (think scrambled eggs). Also, tempering your eggs helps to create a silky, smooth texture.

Heat a pot or kettle of water and bring it to a gentle boil (this will be used for a water bath).
Pour the cream mixture evenly into the ramekins. Next, carefully pour just enough boiling water into the baking dish to reach halfway up the sides of the ramekins, creating a water bath.

Bake for 45 to 60 minutes. The depth of the ramekins will determine how long it takes for the custards to bake. They are done when they are just set (it will still jiggle a little, but there should be no liquid remaining in the center). Remove the pan from the oven and then carefully remove the ramekins from the water bath and allow them to cool to room temperature. Then cover and refrigerator for at least 3 hours or overnight.

Just before serving, sprinkle 2 teaspoons of sugar evenly over the top of each ramekin. Use a kitchen torch to caramelize the sugar; move the torch back and forth until the sugar melts and turns a dark amber color. This may take a minute or two.

**If you do not have a kitchen torch, you can use the broiler in your oven. Place ramekins on a pan and place them under the broiler 2 to 3 inches from the heat source. Turn broiler on high. Cook until sugar melts and turns a dark amber color, about 2-5 minutes. Be sure to watch it closely (do not walk away from the oven); the sugar can burn quickly.

Lilikoi Creme Brulee

Four simple ingredients – cream, lilikoi juice, eggs, and sugar – make for an exquisitely decadent and elegant dessert.

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Prep Time 20

Cook Time 1

Chill Time: 3

Total Time 4 20

Course Dessert

Servings servings

Equipment

8 ounce Ramekins (you can use 6 ounce ramekins and get 5 servings)

Ingredients

5 egg yolks
½ cup granulated sugar, plus more for topping
½ cup fresh lilikoi juice, (if using store-bought lilikoi juice, make sure no sugar has been added)
1 ¾ cups heavy cream

Instructions

Preheated oven to 325°F. Arrange four 8-ounce ramekins (or five 6-ounce ramekins) in a baking dish.
In a bowl, whisk together egg yolks and sugar until pale yellow. Then whisk in passion fruit juice. Set aside.
Add the cream to a small saucepan. Heat the cream over medium-high heat, stirring frequently. Bring the cream to about 180°F (do not boil).
Slowly drizzle 1 cup of the hot cream into the eggs, whisking the eggs quickly the entire time. Then, slowly pour the remainder of the cream over the egg mixture, whisking constantly.
Heat a pot or kettle of water and bring it to a gentle boil (this will be used for a water bath).
Pour the cream mixture evenly into the ramekins (ramekins should be arranged in a baking dish). Carefully pour just enough boiling water into the baking dish to reach halfway up the sides of the ramekins, creating a water bath. Careful not to get any water in the cream Brulee. **It helps to use a kettle or pitcher to pour the water.
Being careful not to spill the water, place the pan with the ramekins into the oven. Bake for 45 to 60 minutes. The depth of the ramekins will determine how long it takes for the custards to bake. They are done when they are just set (it will still jiggle a little, but there should be no liquid remaining in the center). Remove the pan from the oven and then carefully remove the ramekins from the water bath and allow them to cool to room temperature. Then cover and refrigerator for at least 3 hours or overnight.
**Be sure to let the custard set for at least three hours in the refrigerator before brûléeing the top; otherwise, you'll end up with soupy custard.
Just before serving, sprinkle 2 teaspoons of sugar evenly over the top of each ramekin. Use a kitchen torch to caramelize the sugar; move the torch back and forth until the sugar melts and turns a dark amber color. This may take a minute or two.
**If you do not have a kitchen torch, you can use the broiler in your oven. Place ramekins on a pan and place them under the broiler 2 to 3 inches from the heat source. Turn broiler on high. Cook until sugar melts and turns a dark amber color, about 2-5 minutes. Be sure to watch it closely; the sugar can burn quickly.
Serve within two hours of caramelizing the sugar.

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LILIKOI (PASSION FRUIT) MOUSSE

Light, fluffy, and bursting with lilikoi flavor! This amazing dessert comes together in 10 minutes for a decadent yet delicate dessert that will have you coming back for more!

I’ve been throwing a lot of lilikoi recipes at you lately…sorry, not sorry! Lilikoi is too fantastic of a fruit to regret any of it! The flavor is incredibly bold and lands somewhere between extremely sweet to extremely tart, depending on the individual fruit. But there really is nothing like it!

We had an incredible harvest this year. We had so much fruit! Our vines produce more than I can use right away, so I freeze the juice in half-cup containers, making it super easy to pull out what I need for a recipe.

This recipe is a favorite not only because it tastes amazing but because it comes together in 10 minutes with just a few ingredients.

One of the challenges with mousse is getting the texture right and having the whipped cream set up and firm. With the addition of just a little unflavored gelatin, it gives this mousse the perfect, foolproof consistency every time! Give it a try! You won’t regret it.

The Simple Steps to Making Lilikoi Mousse:

Place a mixing bowl and beaters in the freezer 20 minutes ahead of time. Whenever whipping cream, you want your tools very cold.
In a small microwave-safe bowl, soften the powdered gelatin in 2 tablespoons room temperature water, stirring gently to moisten all the gelatin. Let it stand for 5 minutes. Then microwave for 10 to 15 seconds until the gelatin is translucent. Set aside.
In the cold mixing bowl, add sugar, lilikoi juice, lemon zest, and heavy cream.
Beat on medium speed until stiff peaks form, wiping the sides of the bowl with a spatula at least once.
Add the melted gelatin mixture and beat at low speed until well-blended and smooth.
Pipe or spoon mousse into desired serving dishes. Cover and refrigerate for at least 1 hour.
Garnish with whipped cream and fresh fruit.

That’s it! You’re done! So simple and so good!

Lilikoi Mousse

Light, fluffy, and bursting with lilikoi flavor! This amazing dessert comes together in 10 minutes for a decadent yet delicate dessert that will have you coming back for more!

5 from 7 votes

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Prep Time 10

Chill 1

Course Dessert

Servings servings

Ingredients

1 teaspoon unflavored gelatin
2 tablespoons water
⅓ cup granulated sugar
6 tablespoons fresh lilikoi juice
1 teaspoon lemon zest
1 cup heavy cream or heavy whipping cream, very cold

Garnish Suggestions:

fresh fruit
lemon wedge
whipped cream or cool whip

Instructions

Place a mixing bowl and beaters in the freezer 20 minutes ahead of time. Whenever whipping cream, you want your tools very cold.
In a small microwave-safe bowl, soften the powdered gelatin in 2 tablespoons room temperature water, stirring gently to moisten all the gelatin. Let it stand for 5 minutes. Then microwave for 10 to 15 seconds until the gelatin is translucent. Set aside.
In the cold mixing bowl, add sugar, lilikoi juice, lemon zest, and heavy cream.
Beat on medium speed until stiff peaks form, wiping the sides of the bowl with a spatula at least once.
Add the melted gelatin mixture and beat at low speed until well-blended and smooth.
Pipe or spoon mousse into desired serving dishes. Cover and refrigerate for at least 1 hour.
Garnish with whipped cream and fresh fruit.

Notes

A NOTE ON SERVING SIZE: This is a rich dessert, so I recommend small serving sizes.

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LILIKOI CHIFFON CREAM PIE

Light, fluffy, refreshing, and oh-so-indulgent! Top with whipped cream and toasted coconut, and you have pie perfection!!

This pie is one of our favorite ways to use our lilikoi fruit. I have made this pie so many times I can make it in my sleep. It’s light, fluffy, tangy, and so indulgent! Adding the whipped cream and toasted coconut to the pie makes for pure perfection (so don’t skip either)!

This pie recipe is from Hawaii’s beloved chef Sam Choy. If you are from Hawaii or have lived here for any length of time, I’m sure you are familiar with Sam Choy and have certainly dined at one of his restaurants. He has several highly successful restaurants in Hawaii, San Diego, and Tokyo. This particular recipe comes from his cookbook Sam Choy’s Island Flavors. This cookbook is full of amazing recipes, and his lilikoi chiffon cream pie is just one of the many recipes we love!

Tips on Making this Pie:

You can use a frozen pie crust or a homemade one. Use pie weights to keep your pie crust from puffing up during baking. Allow it to cool completely before adding the pie filling.

Use fresh lilikoi juice if possible. Processed lilikoi juice almost always has sugar added. If you are using processed or frozen lilikoi juice with added sugar, reduce the sugar in the pie filling from 1/2 cup to 1/4 cup. But make sure it is lilikoi juice and not syrup.
Use unflavored powdered gelatin, which will thicken and stabilize the pie filling. The easiest way to soften the gelatin is to soak it in 1/4 cup of cold water for 5 minutes. Stir to moisten all the gelatin. After the 5 minutes, heat it in the microwave for 10 to 15 seconds. It should be melted and translucent. Set aside.
After you separate the egg yolks and egg white, set the egg whites aside. Beat the egg yolks until slightly thickened, then add the salt, lilikoi juice, and 1/2 cup sugar. Mix this well.
Heat the egg/lilikoi mixture in a small saucepan over medium heat until slightly thickened, stirring constantly. This only takes about 15 minutes, but do not bring it to a boil, turn the heat down if needed.

Remove from heat and stir in the melted gelatin and lemon zest. Allow the mixture to cool for 10 minutes.
Meanwhile, use an electric beater to beat the egg whites and 1/2 cup sugar until you have stiff peaks. How do you know you have stiff peaks? Turn the beater right-side up, and those peaks should hold proudly! They should point straight up without collapsing (or maybe a little bit just at the tips).

Pour the pie filling into the egg whites and fold together until completely incorporated. Pour into the cooled pie crust. Chill in the refrigerator for 3 to 4 hours.

Toasted coconut adds something special to this pie. To me, it’s just not complete without it! Toasting coconut is incredibly easy to do. While the pie is chilling, you can toast the coconut. I prefer to do mine on the stovetop. Coconut does burn easily, and toasting it on the stovetop allows you to keep a close eye on it.
1. Place the desired amount of shredded coconut in a large skillet.
2. Cook over medium-low heat, stirring frequently until the flakes are mostly golden brown (about 10 to 15 minutes).
3. If the coconut is sweetened, it tends to brown faster, so it will take less time.

To serve, top with whipped cream or cool whip and sprinkle with the toasted coconut. Enjoy!

Lilikoi Chiffon Cream Pie

Light, fluffy, refreshing, and oh-so-indulgent! Top with whipped cream and toasted coconut, and you have pie perfection!!

4.77 from 17 votes

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Prep Time 20

Cook Time 15

Chill Time 4

Course Dessert

Servings servings

Ingredients

Pie Filling:

1 baked 9-inch pie shell
1 tablespoon unflavored gelatin
¼ cup cold water
4 eggs, separated
½ teaspoon salt
½ cup fresh lilikoi juice
1 cup granulated sugar, divided
2 teaspoons lemon zest

Garnish:

whipped cream
shredded coconut, toasted (See notes for instructions)

Instructions

Bake premade or homemade pie crust according to instructions. Set aside to cool completely.

Lilikoi Pie Filling:

In a small microwave-safe bowl, soften the powdered gelatin in ¼ cup cold water, stirring to moisten all the gelatin. Let it stand for 5 minutes. Microwave for 10 to 15 seconds until the gelatin is translucent. Set aside.
Separate the egg yolks from the egg whites. In a medium bowl, beat the egg yolks until thickened. Add to the egg yolks; salt, lilikoi juice, and ½ cup sugar. Mix well.
Add the egg mixture to a small saucepan and heat over medium heat until thickened, about 15 minutes, stirring constantly. Add the gelatin mixture and stir until dissolved. Remove from heat.
Zest one lemon or until you have 2 teaspoons of zest. Stir the lemon zest into the pie filling and allow to cool for 10 to 15 minutes.
While the pie filling is cooling, beat the egg whites with the remaining ½ cup sugar until stiff peaks form. Pour lemon filling into the bowl with egg whites, and fold together until completely combined.
Pour the filling into the baked and cooled pie crust and chill in the refrigerator until firm (about 3-4 hours). Top with whipped cream and toasted coconut and serve.
Keep pie covered in the refrigerator. The pie will stay fresh for 3 to 4 days.

Notes

Toasting Coconut:

Stove Top Method

Place the desired amount of coconut in a large skillet.
Cook over medium-low heat, stirring frequently until the flakes are mostly golden brown.
If the coconut is sweetened, it tends to brown faster, so it will take less time.

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LILIKOI (PASSION FRUIT) POSSET

Rich, creamy, smooth, and decadent all describe this amazing dessert! Not only does it taste amazing, but it also comes together in about 15 minutes with only four simple ingredients.

We had a great lilikoi season this year! So be prepared to see more lilikoi recipes makings their way onto the blog soon. Why do I love lilikoi? With its strong floral fragrance and distinct flavor, ranging from tart to sweet, it’s hard not to love this unique fruit. It’s also incredibly versatile; it can be used in teas, lemonade, cocktails, jams, butter, sorbets, ice cream, pies, cakes…really, the list of possibilities are endless!

I freeze most of the juice we get from the lilikoi, so we enjoy its amazing flavor year-round – it really feels like we are spoiled sometimes! If you want to read more on lilikoi, you can find information here.

What is a Posset?

It is a dessert that originated in England as a creamy beverage curdled with wine, ale, or liquor and flavored with spices. But today’s posset is something altogether different: a chilled dessert with a luxurious texture that comes together almost by magic from nothing more than sugar, cream, and citrus juice. The three ingredients work perfectly together to get that silky, smooth texture. The citrus reacts with the cream (there is a whole chemical reaction that goes on that you can read about here) and causes the cream to thicken, and the sugar works to give the posset an amazingly smooth texture.

This is one of those recipes where you can not make substitutions, except for changing up the citrus. You need the fat from the heavy cream to react with the acid in the citrus. So you can not use milk or lower-fat cream, it must be heavy cream; otherwise, you’ll be drinking your posset. The portions are meant to be small, usually just half a cup, so you don’t need to worry too much about the calories. Just dive right into the silky decadence and enjoy!

For this Recipe:

This dessert comes together very quickly, in about 15 minutes, to be exact! You simply combine the heavy cream and granulated sugar in a small saucepan. Heat over medium-high heat, stirring constantly. Bring to a gentle boil, and boil for 3 minutes, continuing to stir. If the boiling cream is bubbling too much, turn the heat down to a medium, but maintain a gentle boil. To prevent it from boiling over, lift the saucepan off of the burner for a few seconds to allow the posset to settle down, then return to the burner and continue stirring. After the 3 minutes, remove from heat and whisk in the lilikoi juice. Pour the mixture into the serving dishes. Cover and chill in the refrigerator for at least 4 hours or until set. That’s it; you’re done!

The serving size for this dessert is just 1/2 cup. It is a rich dessert, yet delicate. You certainly could make the serving sizes bigger, but you obviously would get fewer servings. For 1/2 cup servings, ramekins or custard cups work perfectly for this recipe.

Check Out my Other Posset Recipes:

Lilikoi Posset

Rich, creamy, smooth, and decadent all describe this amazing dessert! Not only does it taste amazing, but it also comes together in about 15 minutes with only four simple ingredients.

5 from 4 votes

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Cook Time 15

Chill 4

Course Dessert

Servings half-cup servings

Ingredients

2 cups heavy cream
8 tablespoons sugar
½ cup lilikoi juice, unsweetened
2 tablespoons lemon juice

Garnish

lilikoi pulp with seeds
fresh fruit
cool whip or homemade whipped cream, optional

Instructions

Using a small saucepan, put the heavy cream and sugar over medium-high heat, stirring constantly. Bring to a gentle boil, and boil for 3 minutes, stirring constantly. If the boiling cream is bubbling too much, turn the heat down to medium, but maintain a gentle boil. To prevent it from boiling over, lift the saucepan off the burner for a few seconds, then return to the burner and continue stirring.
Remove from heat and whisk in the lilikoi juice and the lemon juice. Pour the mixture into serving dishes. Cover and chill in the refrigerator for at least 4 hours or until set.
To serve, garnish with cool whip or whipped cream, fresh berries, or lilikoi pulp with seeds.

Notes

The serving size for this dessert is just 1/2 cup. It is a rich dessert, yet delicate. You certainly could make the serving sizes bigger, but you obviously would get fewer servings.

For 1/2 cup servings, ramekins or custard cups work perfectly for this recipe.

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LILIKOI (PASSION FRUIT) MINT COCKTAIL

With a perfect balance between sweet and tart and the distinct fruity flavor of lilikoi, this cocktail is bound to become a favorite!

Our lilikoi production was big this year, which is a great thing. We LOVE lilikoi. And I love finding new ways to use it. So why do we love lilikoi? It’s hard not to love this unique fruit with its strong floral fragrance and distinct flavor, ranging from tart to sweet. It’s also incredibly versatile; lilikoi can be used in teas, lemonade, cocktails, desserts, jams, butter, sorbets, ice cream, pies, and cakes; the list of possibilities are endless!

Cocktail Tools:

What makes cocktails fun to make for me are the tools. So, one year for Christmas, I got my husband a bartender set of cocktail tools. He still questions if that gift was really for him… But, hey, he gets to reap the reward of great cocktails, so either way, he is a winner!

A great cocktail set like the one pictured below is great to have if you enjoy making cocktails. Having the right tools certainly makes creating the perfect cocktails easier and, in my opinion, more fun. You can find this set here.

I’ll go over a few of the tools l like to use and ways to improvise if you don’t have them. But if you do like cocktails, a bartending set makes for a great gift.

Cobbler Shaker: A typical shaker consists of a cap, a top with a built-in strainer, and a cup base. You add all the drink ingredients, add ice and shake. You then take the cap off, and the built-in strainer filters out leaves and ice.

Boston Shaker: This is the cocktail shaker of choice for most bartenders and true cocktail apprentices. The Boston shaker consists of a shaking metal tin and a mixing glass but has no built-in strainer. A strainer must be purchased separately; typically, a Hawthorne strainer (shown above) is used. To seal the shaker, you must place the glass on top of the metal tin and, with a firm grip, tap on the backside of the glass. To unseal, you have to tap the side of the metal tin. This water sealing must be done carefully and perfectly so you don’t either break your glass or wear the cocktail on your clothes the rest of the evening.

If you don’t have a shaker, any tall bottle with a lid will work. Just add your ingredients, shake and pour. Be sure to strain out any leaves.

Jigger: Vital for precise measuring. Usually, it has a cone shape on each end, like the one above. Mine measures an ounce on one end and a 1/2 ounce on the other. The ounce measurement is often used when making cocktails, so having a jigger makes measuring accurately extremely easy.

If you don’t have a jigger, one fluid ounce equals two tablespoons, or use a measuring cup with ounces labeled.

Muddler: Used for crushing fruit or leaves (mint or basil typically). To use the muddler, gently press down on the leaves or fruit and give a half-turn of the muddler. Next, lift and continue this motion until the ingredients are sufficiently muddled. This will generally take about four to six turns.

In place of a muddle, you could use the end of a wooden spoon or another blunt object and use it the same way you would use a muddler.

Lilikoi juice:

If you are using store-bought lilikoi juice, try to find it unsweetened. If it’s sweetened, consider leaving out the honey for this recipe. If you are using fresh lilikoi juice from the fruit, I’ll give you some tips on getting the most juice out of them:

Cut the fruit in half with a serrated knife that will grip the fruit (like a bread knife). The rinds are thick a slippery, and you don’t want to cut yourself because your knife slipped. Once cut, scoop out the seeds, pulp, and juice with a spoon. Some fruits will yield more fruit than others. I scoop mine directly into a blender.
Blend the pulp and seeds for 5 to 10 seconds in a standard blender. This helps to release the juice from around the seeds. However, this will not break up the seeds; they will stay intact.
Pour the lilikoi juice and the seeds into a strainer over a small bowl. Use the back of a spoon to press the pulp in the strainer to extract the most juice. ** Take note of how amazing your kitchen smells. Lilikoi is my favorite fragrance!!

For this Cocktail:

First, add the lilikoi juice, mint leaves (tearing them once), and honey to the cocktail shaker. Next, muddle the mint, honey, and lilikoi juice in the bottom of the cocktail shaker. **Muddling is the process of gently crushing the mint leaves to release their oils (Press down on the mint leaves and give a half-turn of the muddler. Lift and continue this motion until the ingredients are sufficiently muddled. This will generally take about four to six turns. You can read more about how to muddle cocktails here.
Add the white rum or gin to the cocktail shaker, then fill the shaker with ice cubes. Shake until chilled, about 15 to 20 seconds. **You can use any neutral flavored liquor. Just don’t use anything with flavoring added, like fruit extracts. This will change the flavor of your cocktail.
Fill two cocktail glasses with crushed ice. Strain the mixture evenly into the glasses. You’ll only have about 4 ounces for each cocktail or half a cup each. Use the club soda or seltzer water to fill the glasses. This adds a nice bubbly touch to your cocktail.
Garnish with mint leaves and lemon or lime wedges (optional).

Lilikoi Mint Cocktail

With a perfect balance between sweet and tart and the distinct fruity flavor of lilikoi, this cocktail is bound to become a favorite!

5 from 1 vote

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Prep Time 5

Course Drinks

Servings servings

Equipment

Cocktail Shaker
Muddler
Strainer

Ingredients

4 ounces lilikoi juice (passion fruit)
25 fresh mint leaves
1 – 1½ ounces honey, depending on sweetness preference
4 ounces white rum or gin
lemon or lime seltzer water or club soda, optional

Garnish:

mint leaves
lemon or lime wedges

Instructions

Add the lilikoi juice, mint leaves, tearing them once, and the honey to the cocktail shaker. Muddle the mint, honey, and lilikoi juice in the bottom of the cocktail shaker.
**Muddling is the process of gently crushing the mint leaves to release their oils (Press down on the mint leaves and give a half-turn of the muddler. Lift and continue this motion until the ingredients are sufficiently muddled. This will generally take about four to six turns.
Add the white rum or gin to the cocktail shaker, then fill the shaker with ice cubes. Shake until chilled, about 15 to 20 seconds.
Fill two glasses with crushed ice. Strain the mixture evenly into the glasses. Add the club soda or seltzer water to fill the glasses.
Garnish with mint leaves and lemon or lime wedges (optional).

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LILIKOI SORBET

Lilikoi is truly the flavor of the tropics! It’s bold, sweet, and refreshing, making it the perfect fruit for creating a fantastic sorbet.

It’s lilikoi season here in Hawaii. The season runs from late August through late December. And if you have ever tasted lilikoi, also known as passionfruit, you’ll understand why I get excited! Lilikoi has a bold, distinct taste that ranges from super-sweet to super-tart. But either way, the taste is fantastic and unforgettable!

I freeze most of the juice we get from the lilikoi, so we enjoy its fantastic flavor year-round – it feels like we are spoiled sometimes! You can find information here if you want to read more on lilikoi.

One of our favorite ways to use lilikoi juice is to make sorbet. And sorbet is quite easy to make. I’ve learned some tricks along the way to get the perfect sorbet, and I’ll share those with you below.

For this Recipe:

Start with making a simple syrup. In a small saucepan, gently heat 2 cups of water with 1 cup of sugar over medium heat until the sugar is completely dissolved. Stir the simple syrup occasionally to help with the dissolving process. This should only take a couple of minutes; you don’t want the syrup to boil. Boiling will evaporate too much of your water and risk burning the sugar. When the sugar is completely dissolved, remove it from the heat. Let it cool for 10 minutes, and then stir in the 1 1/2 cups of lilikoi juice. Cover the saucepan with plastic wrap and chill in the refrigerator for at least 4 hours – or even better, overnight. You need the juice to be as cold as possible. Do not rush this step!

At this point, put the container in which you will be storing the finished sorbet into the freezer. That way, your sorbet won’t melt going into a room-temperature container. Any melted sorbet will refreeze to ice and will be difficult to scoop. In addition, you want your sorbet to have some air mixed into it, giving it a soft, creamy texture – any melting will lead to icy-hard sorbet.

Once your juice is completely chilled, put it into an ice cream maker. At this point, follow the manufacturer’s instructions on using your ice cream maker. As a guide, I turn my ice cream maker on and let it process the sorbet for 20 to 25 minutes. When done, it should be thick and almost creamy with no remaining watery juice. Next, transfer the sorbet from the ice cream maker to the container you had previously put in the freezer. Move quickly at this point to avoid any melting of the sorbet. Freeze for about 4 hours to allow the sorbet to firm up before serving.

If the sorbet is too hard to scoop, allow it to sit at room temperature for 10 minutes.

Lilikoi Sorbet

Lilikoi is truly the flavor of the tropics! It's bold, sweet, and refreshing, making it the perfect fruit for creating a fantastic sorbet.

5 from 1 vote

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Course Dessert

Servings servings

Equipment

Ice cream maker

Ingredients

2 cups water
1 cup sugar
1 ½ cups lilikoi fruit juice, unsweetened (passion fruit)

Instructions

Add sugar and water to a medium saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally. Allow it to simmer until the sugar is completely dissolved, about 5 minutes. Do not use high heat – or boil the mixture – as you risk scorching the sugar.
Remove the mixture from the heat, and allow it to cool for 10 minutes. Then stir in the lilikoi juice.
Cover with plastic wrap and refrigerate until completely chilled, at least 4 hours – or even better, overnight.
Place the container you plan on storing the finished sorbet in, into the freezer. This way, it is ice-cold when you add the finished sorbet to the container and won't melt the sorbet.
After the mixture has completely chilled, pour the mixture into an ice cream maker and follow the manufacturer's instructions. As a guide, I run my ice cream maker for 20-25 minutes. The sorbet should be thick and fluffy but not watery.
Add the sorbet to the chilled container, and freeze for one to two hours before serving to allow the sorbet to firm up.

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