Adrian Leons Passion-Apricot Gelatin with Sorbet de Frutas Rojas Recipe

Adrian Leons Passion-Apricot Gelatin with Sorbet de Frutas Rojas Recipe

  • 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
  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(R) 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(R) 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.
Recipe of the Day|