Soursop, also known as graviola, is a tropical fruit that is native to the Caribbean, Central America, and South America. The fruit has a prickly green exterior and a soft, pulpy interior that is white in color and contains numerous seeds. Soursop is known for its unique flavor, which is both sweet and sour. The fruit is often used in desserts, such as ice cream and sorbet, due to its sweet taste and creamy texture.
Soursop sorbet is a refreshing dessert that is made from a mixture of soursop pulp, sugar, and water. The ingredients are blended together to create a smooth mixture that is then poured into an ice cream maker and churned until it reaches a frozen, sorbet-like consistency. Soursop sorbet can be served as a standalone dessert or as a complement to other dishes. It is a perfect treat for hot summer days and is enjoyed by people all around the world.
Preparation Time: 3 hours 55 minutes
Total Time: 3 hours 55 minutes
Servings: 3
Ingredients
- 2 cups soursop pulp, seeded, pureed and sieved
- 2 tablespoon lime juice (lemon juice could be used also)
- ¾ cup sugar granulated
Instructions
- Peel and separate the seed from the pul
- Blend with 1 cup of water and place the pulp in a fine strainer or sieve. Note: Use the back of a pot spoon to press the pulp. This is very labour intensive but worth it! The finished pulp is ready to use.
- Add the lime juice and sugar. Blend until the sugar dissolves. Place in a metal baking pan and cover with foil. Freeze until firm (about 3 hours).
- Note: alternatively, you can freeze in an ice cream maker according to manufacturer’s instructios.
- Let the sorbet soften at room temperature before serving.
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Recipe © Simply Trini Cooking. All rights reserved.
Soursop Sorbet
Ingredients
- 2 cups soursop pulp Seeded, pureed and sieved (Guanabana))
- 2 tbsp lime juice lemon juice could be used also
- 3/4 cup sugar granulated
Instructions
- Peel and separate the seed from the pulp.
- Blend with 1 cup of water and place the pulp in a fine strainer or sieve. Note: Use the back of a pot spoon to press the pulp. This is very labour intensive but worth it! The finished pulp ready to use..
- Add the lime juice and sugar. Blend until the sugar dissolves. Place in a metal baking pan and cover with foil. Freeze until firm (about 3 hours).
- Note: Alternatively, you can freeze in an ice cream maker according to manufacturer’s instructions.
- Let the sorbet soften at room temperature before serving.
