Frozen Passion Fruit Whisky Sour Pastille

By corlear

Ingredients

• For the passion fruit juice:
• 11/2 cup passion fruit
• For the basic syrup:
• 1/2 oz sugar
• 1/2 oz water
• For the frozen whisky sour pastille:
• 1/2 cup passion fruit juice (see previous step)
• 1/4 cup Bourbon whisky
• 4 tbsp water
• 11/2 tbs basic syrup
• To finish:
• 1 2 x 1 x 1/2 " ice-cube tray
• 10 23/4 x 3" sheets cellophane

Details

Servings 10

Preparation

Step 1

For the passion fruit juice:
1. Cut the passion fruit in half.
2. Remove all the pulp and place it in a blender.
3. Blend briefly at a low speed and making sure the seeds are not broken.
4. Press the mixture through a sieve to obtain as much juice as possible.
5. Strain the pulp to obtain any remaining juice.

For the basic syrup:
1. Mix the water and the sugar together and bring to the boil over a medium heat.
2. Stir. Remove from the heat and cool in the fridge.

For the frozen whisky sour pastille:
1. Mix all the ingredients together while they are cold.
2. Fill the ice-cube trays
3. Freeze at -70ºF.

Final Steps & Preparation:
1. Turn out the whisky sour pastilles and wrap them in the cellophane.
2. Serve on a frozen surface.