| Prep: 15 mins | Cook: None (Freeze for 3-4 hours) | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 1g | 0g | 40g |
| sugars | fibre | protein | salt |
| 37g | 2g | 1g | 0.01g |
I have to tell you: when it comes to my recipe for Cherimoya Sorbet, I have a unique blend of emotions swirling through me. It’s akin to being under the bright lights on a New York stage, ready to deliver a performance that speaks to the heart and soul of anyone who has ever had the pleasure of sinking their teeth into a succulent, ripe cherimoya.
A Taste of the Tropics in NYC
Blessed with the name ‘tree of ice cream’ in its native Peru, the cherimoya fruit brings a sumptuous tropical twist to the often bustling and hurried foodscape of New York City. Every scoop of this Cherimoya Sorbet sends me back to the first time I tasted this wonderful fruit in a small Peruvian restaurant in Midtown, instantly whisking me away from the snow-capped buildings outside.
The Health Benefits of Cherimoya
Creating a culinary masterpiece such as the Cherimoya Sorbet isn’t just about tantalising the taste buds—it’s also about knowing that the delightful bounty you’re about to indulge in comes packed with health benefits. Cherimoya is stuffed with antioxidants, which help to protect your body against damage from harmful molecules known as free radicals.
Moreover, this tropical gem is an excellent source of vitamin B6, which plays an instrumental role in keeping your brain healthy. The high fiber content also proves beneficial for digestion. Lime, another critical ingredient in this recipe, is jam-packed with vitamin C and aids in digestion as well.
Complementary Delights
But a brilliant show doesn’t stop with a riveting main act—you need a fantastic encore! The sharp and zesty characteristics of this sorbet make it a wonderful palate cleanser between dishes, particularly when paired with spicy or heavily seasoned meals. If you fancy some experimentation, echo the Latin roots of the cherimoya by serving it alongside dishes like empanadas or Peruvian-style roast chicken.
In conclusion, each taste of my Cherimoya Sorbet is a flavor-filled performance, surely worthy of the bright lights of Broadway. And as an actor would, I revel in the ‘applause’—audible sighs of contentment, smacking lips, or maybe just a request for a second serving.
What You’ll Need
- 2 cups of ripe cherimoya fruit, deseeded and chopped
- 1 cup of granulated sugar
- 2 cups of water
- Juice of 2 limes
- 1 tablespoon of lime zest
- Pinch of salt
- Mint leaves for garnish (optional)
Method
Step One
Firstly, you should combine the chopped cherimoya fruit and lime juice in a blender or food processor. Blend until smooth.
Step Two
Next, take a medium saucepan and combine sugar and water. Bring the mixture to a boil over medium heat, ensuring that you stir constantly until the sugar completely dissolves.
Step Three
After sugar has dissolved, remove the saucepan from heat and allow the sugar solution to cool for a few minutes.
Step Four
Then, pour the sugar solution into the blender with the cherimoya and lime juice. Add the lime zest and a pinch of salt. Blend everything again until all the ingredients are well combined.
Step Five
Now, transfer the mixture into a sorbet machine and churn it following the manufacturer’s instructions. If you don’t have a sorbet machine, you can place the mixture into a shallow dish and freeze it. Ensure to stir every 30 minutes until it reaches a sorbet-like consistency.
Step Six
Finally, serve the sorbet garnished with mint leaves if you prefer.
Enjoy your fresh and tangy Cherimoya Sorbet!
