Soursop (Guanabana) Sherbet

Soursop is very popular in Jamaica and is generally used to make a nice creamy Punch. But of course I thought what can I do differently so here goes

1 1/4 cups sugar
1 1/2 cups water, divided
1 teaspoon unflavored gelatin
3/4 cup cold whole milk
3 cups  soursop ( guanabana) purée, chilled

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

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