| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 102 | 0.3g | 0.1g | 27g |
| sugars | fibre | protein | salt |
| 23g | 1g | 1g | 0.1g |
An Introduction to Soursop Sorbet
As a lifelong Texan, I was first introduced to the exotic soursop fruit during my travels. I was instantly drawn to its distinctive flavor – a delightful blend of strawberry and pineapple with a hint of citrus undertones. After tasting it, I was inspired to bring this experience back home and incorporate it into a refreshing sorbet. Thus, my Soursop Sorbet recipe was born – a vibrant representation of my culinary adventures just like the Tex-Mex flavors from my childhood.
Not Just Exotic, but Healthy Too
While soursop may sound exotic, it’s as nutritious as it is delicious. This fruit has been associated with boosting immunity and heart health, and it’s even believed to have cancer-fighting properties. Transforming these benefits into my Soursop Sorbet recipe is the most delicious way to enjoy both the taste and the health advantages that this fruit has to offer.
I’ve taken the traditional sorbet-making process and infused it with this unique fruit flavor. The refreshingly sweet and tangy notes are then balanced by a touch of freshly squeezed lime juice – a staple in southern cooking that gives a zing to the palate.
Diverse and Adaptable
Just like the vibrant array of Tex-Mex dishes I love to prepare, this Soursop Sorbet recipe is wonderfully versatile. Enjoy a spoonful after a hearty meal like Tex-Mex Skillet or to cleanse your palate between courses.
If you’re feeling adventurous, try substituting the soursop for other fruits like mango or dragon fruit. With this recipe, you can bring an exotic flavor to your table no matter where you are in the world.
And finally, for those hot Texas summers where a regular dessert just won’t cut it, nothing beats the cooling effect of a Soursop Sorbet.
No matter how you choose to enjoy it, this simple yet distinctive dessert is bound to leave an impression. It’s a testament to my love for blending traditional foods with unexpected flavors – a journey that started in Texas and brought me here, sharing my Soursop Sorbet recipe with you.
What You’ll Need
- 2 cups fresh soursop pulp
- 1 1/2 cups water
- 1 cup granulated sugar
- 1 tablespoon freshly squeezed lime juice
- 1/4 teaspoon salt
Method
Step One
Start by preparing the soursop. Cut it into half and scoop the pulp out. Make sure to remove all the seeds. You should end up with roughly about 2 cups of fresh soursop pulp.
Step Two
In a small saucepan, combine 1.5 cups of water with 1 cup of granulated sugar. Cook over medium heat until the sugar dissolves completely and the mixture comes to a slight simmer.
Step Three
Remove the sugar syrup from the stove and let it cool for few minutes.
Step Four
In a blender or food processor, combine the soursop pulp, sugar syrup, 1 tablespoon of freshly squeezed lime juice and 1/4 teaspoon of salt. Blend the mixture until smooth and evenly mixed.
Step Five
Transfer the mixture into a container or a shallow pan, cover it, and place in the refrigerator. Allow it to cool completely. This should take several hours, but it’s best if left overnight.
Step Six
Once completely cool, transfer the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can put the mixture in the freezer, making sure to stir every half an hour to prevent ice crystal formation.
Step Seven
Transfer the churned sorbet into a lidded container. Allow the Soursop sorbet to freeze completely. This should take about 2-4 hours or ideally overnight.
Step Eight
Serve your homemade soursop sorbet straight from the freezer and enjoy! This sorbet is best served in chilled bowls or glasses.
