Soursop Sherbet Recipes

GUANABANA SHERBET WITH TROPICAL FRUIT

Steps:

• 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.
• 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.
• Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.
• 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.

SOURSOP SHERBET

Steps:

• Freeze soursop chunks in a covered container, 8 hours or overnight.
• Transfer fruit to a blender with 2 tablespoons evaporated milk, sugar, vanilla extract, lime juice, and salt. Pulse until creamy, adding more evaporated milk if needed.
• Transfer to a lidded container and freeze for 1 hour more.

SOURSOP PUNCH

Steps:

• Working in batches, press soursop pieces through a fine-mesh strainer with the back of a spoon into a bowl to remove the juice from the fruit.
• Whisk milk, sugar, vanilla, cinnamon, and nutmeg into soursop juice until sugar is dissolved completely. Pour punch into a pitcher and refrigerate until chilled, at least 30 minutes.

SOURSOP SORBET

Steps:

• Puree soursop in the food processor.
• Strain the puree (for smooth sorbet, not mandatory) and place in refrigerator to chill.
• To make the syrup, place sugar with 1/3 cup of water in a saucepan over low heat for 5 minutes, Boil the sugar syrup for 1 minutes.
• Chill the syrup in the refrigerator for 1/2 hr to 1 hr until completely chilled.
• Mix the syrup and soursop.
• Freeze the mixture for 7 hours.
• After 7 hours of freezing, put the mixture back in the food processor for a smooth texture (otherwise break the ice with a fork and mix thoroughly).
• Freeze for another 3 hours before serving.