普羅旺斯的天空下 Living in Provence

此雪酪充滿著濃濃的百香果味, 同時也帶著扎實的黃油桃果肉感!

可做約1.2公升
200 公克 細蔗糖
375 ml  清水
350 公克 熟百香果
940 公克 熟成黃油桃
半顆 有機黃檸檬汁和黃檸檬皮(避免刨至內層白色部份, 會帶苦味)

(步驟1-4是製做我的基本糖漿, 可以參考之前的各式雪酪食譜圖片)
1.  將糖、清水與檸檬皮放入鍋中
2.  以中火先將糖漿煮滾並不時攪拌至砂糖完全溶解
3.  煮滾後轉中小火, simmer 小滾5分鐘
(* simmer小滾: 可以看到鍋底小泡持續上升, 像香檳般)
4.  將糖漿離火於一旁放涼; 冷卻後,檸檬皮可丟棄

5.  將百香果籽與果肉挖一細濾網中, 以湯匙背壓出百香果汁(可參考覆盆子醬一文), 只留下約1茶匙的百香果籽, 加進百香果汁中

6.  油桃去核、去皮並放入一果汁機或食物調理機

7.  將油桃打成泥, 拌入檸檬汁 

8.  將冷卻的糖漿和百香果汁加入果泥中並混和均勻

9.  倒入製冰淇淋機, 按使用說明將雪酪打至綿柔 (視各品牌、機種的使用方式而異)

10.  裝入冷凍盒, 冷凍至你喜歡的硬度即可

English Version:

Passionfruit & yellow nectarine sorbet

This sorbet is very passionfruity and meaty, a very solid nectarines basis.

Makes about 1.2 litre
200g fine cane sugar
375 ml water
350g ripe passionfruit
940g ripe yellow nectarines
Juice from half of a lemon, plus some lemon zest

(Step 1 - 4 is my basic syrup making, please see my previous sorbet recipes for more photos.)
1.  Put the sugar, water and lemon zest into a saucepan.
2.  Stir until the sugar has dissolved and bring it to the boil.
3.  Once boiled, turn the heat down and let it simmer for 5 minutes.
4.  Remove from the heat and set aside to cool.  (Discard the lemon zest afterward.)

5.  Scoop out the seeds and pulp from the passionfruit and strain through a fine sieve.  Reserve only 1 teaspoon of seeds, add to the juice; discard the rest.
6.  Remove the stones and skins from nectarines and place into a blender or food processor.  
7.  Process the nectarines until smooth; stir in the lemon juice.
8.  Stir in the passionfruit juice and syrup, mix well.
9.  Churn in an ice cream machine until creamy.
10.  Scoop into freezer container and freeze until firm.