Guanabana Sherbet with Tropical Fruit
A refreshing tropical sherbet made with guanabana (soursop) purée, served with fresh papaya, mango, and pomegranate seeds. This creamy frozen dessert combines the unique flavor of guanabana with a medley of fresh tropical fruits.
Ingredients
- •1¼ cups sugar
- •1½ cups water
- •1 teaspoon unflavored gelatin
- •¾ cup cold whole milk
- •2 packages frozen guanabana purée
- •2 whole papayas
- •2 whole mangoes
- •½ cup fresh pomegranate seeds
- •2 teaspoons fresh lime juice
Cooking Instructions
- 1.
Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar has dissolved. Transfer syrup to a metal bowl and quick-chill by putting bowl in an ice bath and stirring occasionally until cold, about 5 minutes.
10 min
- 2.
Add remaining 1/4 cup water to saucepan and sprinkle gelatin over it, then let stand 1 minute to soften. Bring to a bare simmer, stirring until gelatin has dissolved. Add to syrup along with milk and guanabana purée.
5 min
- 3.
Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.
120 min
- 4.
Peel, halve, and seed papayas, then cut into bite-size pieces. Peel and pit mangoes, then cut into bite-size pieces. Toss fruit with pomegranate seeds and lime juice and serve with slightly softened sherbet.
15 min
