{"id":4302,"date":"2020-11-24T20:44:06","date_gmt":"2020-11-24T20:44:06","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=4302"},"modified":"2020-11-24T20:44:06","modified_gmt":"2020-11-24T20:44:06","slug":"fgzlnrrn66bashp-hkl83-a6sdy-6h94m","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=4302","title":{"rendered":"Passion Fruit Sherbet"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 cup passion fruit juice (9 lemon-size fruit)<br \/>1\/3 cup white corn syrup<br \/>2 egg whites<br \/>1 tsp. unflavored gelatin<br \/>2 cups water<br \/>1\/2 to 3\/4 cup sugar<br \/>Pinch of salt<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Chill corn syrup and egg whites in medium bowl. Sprinkle gelatin over 1\/2 cup of the water and let stand 5 minutes. Add sugar and salt and beat until dissolved. Add remaining 1-1\/2 cups water and fruit juice. Pour into freezing tray and freeze about 30 minutes.<br \/>Beat egg white syrup mixture until very stiff (about 7 to 10 minutes). Add frozen passion fruit mixture and beat until just blended. Pour into 2 freezing trays; moisten bottoms of trays and place on coldest shell in freezing compartment. Wash bowl and beater and place in refrigerator to chill.<br \/>When mixture is frozen stiff (about 1 hour), scrape into chilled bowl; break up with spoon. Beat until blended and fluffy. Pour into trays and return to freezing compartment. Freeze stirring once or twice.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1606250635021-7IEYCOX8QY4HQ3PILRBH\/96.jpeg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1 cup passion fruit juice (9 lemon-size fruit)1\/3 cup white corn syrup2 egg whites1 tsp. unflavored gelatin2 cups water1\/2 to 3\/4 cup sugarPinch of salt Chill corn syrup and egg whites in medium bowl. Sprinkle gelatin over 1\/2 cup of the water and let stand 5 minutes. Add sugar and salt and beat until dissolved&#8230;.<\/p>\n","protected":false},"author":0,"featured_media":4303,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[40],"tags":[24],"class_list":["post-4302","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-our-favorite-recipes-yellow-1957"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/4302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4302"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/4302\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/4303"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}