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Adrian Leon’s Passion-Apricot Gelatin with Sorbet de Frutas Rojas

Passion fruit juice and fresh berries are blended into a lovely sorbet. Perfect for hot summer evenings.

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  • Serves: 4
  • Prep Time: 30 Minutes
  • Total Time: 5 Hours 30 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 4

Serving Size: 2/3 cup gelatin, 1 cup sorbet

Amount Per Serving
 
Calories:
120 
Calories from Fat:
5 
Total Fat:
0.5g 
Saturated Fat:
0g 
Cholesterol:
0mg 
Sodium:
10mg 
Total Carbs:
29g 
Dietary Fiber:
4g 
Sugars:
20g 
Protein:
2g 

DIRECTIONS

  1. Gelatin: Sprinkle the gelatin over 1/4 cups of water in a medium bowl and let stand one minute to soften.

  2. Boil 3/4 cup water, passion fruit and apricot juice bring it to in a saucepan. Turn it off and mix into the bowl with gelatin and add the lemon juice and SPLENDA® Granulated Sweetener until dissolved.

  3. Pour cooled mixture in martini glasses and refrigerate until firm and serve with sorbet de frutas rojas.

  4. Sorbet the Frutas Rojas: Heat water and lemon juice to boiling and add SPLENDA® Granulated Sweetener. Remove from the heat and let it cool.

  5. Mix all the berries and peeled prickly pears with the cooled liquid in a blender or food processor. Pour the liquid into a glass or stainless steel baking pan and place in the freezer.

  6. Stir the liquid every 20 minutes until it has a grainy frozen texture.

NOTE

Serving Size: 1/4 recipe

INGREDIENTS

  • 1 cup water
  • 2 teaspoons unflavored gelatin
  • 2 tablespoons lemon juice
  • 1/2 cup passion fruit juice
  • 1/2 cup apricot juice
  • 1 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1 cup water
  • 1 1/2 teaspoons squeezed lemon juice
  • 2/3 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 cup raspberries
  • 1 cup strawberries
  • 2 prickly pears

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