Passion Fruit Sherbet – Dairy Free

      I can’t believe the Thanksgiving weekend is over. With so much preparation and research (this was the first celebration where everything was wheat, dairy, egg, nut and soy free), I was so surprised how the dishes turned out way better than I expected.
      For those who are asking what my kids with food allergies eat, here was our menu:
                          Beef Bougignon
                          Chicken Marsala
                          Cheesy Corn Bread
                          Garlic Mashed Potatoes
                          Easy Stir Fried Green Beans
                          Roasted “Turkey” with Citrus Glaze
                          Steamed Rice (of course!)
      You might notice that I used “Turkey”.  Well for years now, I am roasting a big chicken instead of the regular turkey because there’s just no way we could finish a whole bird. So far, I can still get away with it.
    Anyway, after days of binging and finishing leftovers, I can’t help but look for light and refreshing treats.  This dessert not only satisfies that craving but is packed with Vitamin C. What’s not to love?Rozelyn signature TFM



1 bag 14oz Passion Fruit puree (I used the Goya brand from the frozen aisle)
2 cups sugar
2 cups unsweetened almond milk (or any non dairy milk that you like such as rice, flax etc)
pinch of salt

1. Defrost the passion fruit puree.  Usually overnight in the fridge.
2. Combine milk, puree and sugar.
3. Whisk until the sugar is dissolved.
4. Place the mixture in the ice cream maker and follow your machine’s manufacturer’s instructions.
5. Enjoy!

No Ice Cream Maker?

Here’s an easy version using a Blender or Food Processor

1. Combine the sugar, salt and milk.
2. Blend for 1- 2 minutes or until the sugar are well incorporated.
3. Add the frozen passion fruit puree.
4. Process until well combined. Depending on your equipment, it can be from 30 seconds to about 2 minutes.
5. The end texture is more of a soft Italian ice.  You can serve it immediately. If you like a harder texture, transfer to a freezable bowl with a lid. Freeze for at least 35 minutes or until it reach your desired consistency.

Leave a Reply

Your email address will not be published. Required fields are marked *