Soursop Sorbet

3 cups fresh soursop pulp
½ cup sugar
1½ cup water
1 Tablespoon freshly squeezed lime juice
Pinch of salt

Put the soursop pulp in a food processor and pulse to separate the
seeds from the juicy bits. Scrape into a sieve set over a big bowl,
pushing through as much pulp as you can and remove the seeds. (It is
possible that some pieces of the pulp don’t break while pulsing, you
can add them directly to the bowl with the rest of the strained pulp.
The purpose of pulsing the pulp on the food processor is to remove
only the seeds)
In the same big bowl, combine the seedless soursop pulp with the
sugar, breaking up the fruit as much as possible. Mix the water, lime
juice and salt. Transfer to an airtight container, cover and
refrigerate for at least 2 hours, preferably overnight.
Pour into an ice cream machine and churn according to the
manufacturer’s directions, or until the sorbet has become thick,
around 20-25 minutes.
Transfer to a storage container and let harden in the freezer for 3-4 hours.


Share on facebook
Share on twitter
Share on pinterest
Share on linkedin
On Key

Related Posts

Key lime pie

300g Hob Nobs 150g butter, melted 1 x 397g can condensed milk (we used Nestlé) 3 medium egg 4 limes 300ml double cream Whizz 300g

Guava Cold Tea

GUAVA COLD TEA ingredients for 2 servings 2 mangoes, peeled, pitted, and diced ¼ cup water (60 mL) ice for serving 1 cup guava nectar

Awesome Blueberry Pie

1 (9-inch) frozen ready-to-bake pie shell, thawed 1 (4-serving size) package lemon gelatin 1/2 cup sugar 1/4 cup cornstarch 3/4 cup ginger ale 3 pints


CHONTADURO CEVICHE 2 cups of cooked chontaduro and         diced Pejibayes Vinaigrette: ½ cup red wine vinegar ¼ cup olive oil 3

Looking for something different?

We'll call you