Guanabana Sherbet With Tropical Fruit
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
43
Spice
63
Sweetness
57
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.25 cups
Sugar1.5 cups
Water (divided)1 tsp
Unflavored Gelatin3 cup
Whole Milk (cold)2
Mangoes2 tsps
Lime Juice (fresh)Directions:
1
Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar has dissolved
2
Transfer syrup to a metal bowl and quick-chill by putting bowl in an ice bath and stirring occasionally until cold, about 5 minutes
3
Add remaining 1/4 cup water to saucepan and sprinkle gelatin over it, then let stand 1 minute to soften
4
Bring to a bare simmer, stirring until gelatin has dissolved
5
Add to syrup along with milk and guanabana purée
6
Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours
7
Peel, halve, and seed papayas, then cut into bite-size pieces
8
Peel and pit mangoes, then cut into bite-size pieces
9
Toss fruit with pomegranate seeds and lime juice and serve with slightly softened sherbet
10
Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar has dissolved
11
Transfer syrup to a metal bowl and quick-chill by putting bowl in an ice bath and stirring occasionally until cold, about 5 minutes
12
Add remaining 1/4 cup water to saucepan and sprinkle gelatin over it, then let stand 1 minute to soften
13
Bring to a bare simmer, stirring until gelatin has dissolved
14
Add to syrup along with milk and guanabana purée
15
Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours
16
Peel, halve, and seed papayas, then cut into bite-size pieces
17
Peel and pit mangoes, then cut into bite-size pieces
18
Toss fruit with pomegranate seeds and lime juice and serve with slightly softened sherbet