Guanabana Sherbet with Tropical Fruit |
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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 8 |
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This gorgeously scented, lush dessert radiates the tropics: As the guanabanaotherwise known as soursopsherbet melts on the tongue, it releases notes of exotic fruits and flowers that are beautifully complemented by the other fresh fruits served with it. Ingredients:
1 1/4 cups sugar |
1 1/2 cups water, divided |
1 teaspoon unflavored gelatin |
3/4 cup cold whole milk |
2 (14-ounce) packages frozen guanabana (soursop) purée, such as goya brand, thawed in refrigerator (3 cups) |
2 (1/2-pound) papayas |
2 mangoes |
1/2 cup fresh pomegranate seeds |
2 teaspoons fresh lime juice |
Directions:
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.
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.
5. Cooks' note: Sherbet keeps 1 week.
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