This Passion Fruit Batida is a perfect cross-section of a frozen drink, ice cream dessert, and a tart tropical cocktail. The hint of dairy makes it a natural companion for spicy foods and the passion fruit makes me one happy lady. Its bright, tart flavor and intense, yellow color are equally pleasing. I really love fresh passion fruits, but when they’re around and available, they’re usually horribly expensive and I save them for making passion fruit lemon curd or the like and use passion fruit pulp for all other recipes. While passion fruit pulp used to be a bit hard to find, recently, I found the Goya brand in the frozen fruit section of my local Wegmans. I also recommend looking at stores that have larger latin sections generally as they’re more likely to carry such things. Finding it at Wegman’s was a great relief, mostly for my sister; now I don’t have to ship it in on dry ice or force my sister to carry it on from California, where I used to get it from a company called the Perfect Puree. If all else fails and you can’t find the fruit pulp, use passion fruit juice (or nectar), … Continue reading →