AI-generated image
Sorbete de curuba
Banana passionfruit milk drink
Sorbete de curuba: tangy banana passionfruit blended with cold milk into a pale pink Bogotá shake
In Colombia a sorbete is not an ice but a fruit milkshake, and around Bogotá and the cold highlands of Boyacá and Cundinamarca the classic is made with curuba, the long, soft-skinned banana passionfruit that grows on vines at 2,500 metres. Bakeries and corrientazo lunch spots serve it with almuerzo or with a slice of cake at onces, the late-afternoon snack. It is pale salmon-pink, creamy and sweet-tart, more delicate than passionfruit, with a fragrance like guava and lemon. The common mistake is blending the pulp with its black seeds on high speed: the seeds break up and the sorbete turns bitter and grey-flecked. Pulse just enough to loosen the pulp from the seeds, strain, and only then blend with milk. Serve it at once, because the acid in curuba thickens the milk the longer it stands. It is ready when it is smooth, frothy and pink with no gritty specks. Outside Colombia look for frozen curuba pulp in Latin shops; passionfruit pulp works too, but use about two thirds of the amount as it is stronger. Chef's tip: dissolve the sugar in the strained juice before the milk goes in, so you can blend for less time.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the sorbete
- 5 ripe curuba (banana passionfruit)yellow and slightly wrinkled; or 300 g frozen curuba pulp
- ½ cup water
- 4 tbsp white sugarto taste
- 2 ½ cups cold whole milk
- 6 ice cubes
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Cut each 5 ripe curuba (banana passionfruit) in half lengthwise and scoop the orange pulp and seeds into a blender jar with ½ cup water.
3 minStep 2: Pulse 4–5 times, just until the pulp comes away from the seeds; stop before the seeds break up.
1 minStep 3: Pour through a sieve into a bowl, pressing with a spoon until only dry seeds remain. Stir 4 tbsp white sugar into the juice until dissolved.
3 minStep 4: Rinse the blender, add the juice, 2 ½ cups cold whole milk and 6 ice cubes, and blend for 20–30 seconds until frothy and evenly pale pink.
1 minStep 5: Taste for sweetness and serve straight away in tall glasses, before it has time to thicken.
1 min
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 5 g
- Carbs
- 24 g
- Fat
- 5 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sorbete de curuba take?
- About 10 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of white sugar?
- Caster sugar, same amount.
- What can I use instead of cold whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Power packApple, pear, kiwi and celery juice
A sweet, energising juice of apples, pears and kiwi fruit with a stick of celery, all used unpeeled for extra goodness. It's naturally sweet, so it needs no sugar. Serve well chilled.
Guava delightGuava, mango and banana drink
A thick, fragrant blend of ripe guava, mango and banana, boosted with a spoonful of guava powder from the health shop. The book calls it a modern-day vitality drink, drawing on guava's long use in traditional Indian medicine. Serve it well chilled; sieve it if you don't like the little guava seeds.
ŞalgamFermented purple carrot drink
Order an Adana kebab in its home city and a tall glass of şalgam arrives with it, deep purple, salty, sour and often fiery. It is made by fermenting black carrots with a little bulgur and salt for a week or more, and the sharpness clears the palate between bites of lamb and grilled onion. Street carts in Adana sell it by the glass in summer. This home version skips the separate bulgur-sour-dough stage the big producers use. Use non-iodised salt: iodised salt can stall the ferment. Chef's tip: taste from day 5; when it is sour enough to make you blink, strain and chill it, because it keeps fermenting at room temperature.
Turkish