Best Guanabana Sherbet With Tropical Fruit Recipes

Guanabana Sorbet with Mango Lime Coulis image

Yield Makes 8 servings

Number Of Ingredients 9

1 1/2 cups sugar
1 3/4 cups water
2 (14-oz) packages frozen guanabana (soursop) purée such as Goya brand, thawed (3 cups)
1 1/2 cups fresh mango purée (from 1 1/2 lb mangoes) or 1 (14-oz) package frozen mango purée, thawed
3 tablespoons fresh lime juice, or to taste
1/2 teaspoon finely grated fresh lime zest
Garnish: lime zest
Special Equipment
an ice cream maker

Steps:

Bring sugar and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, until reduced to about 2 cups, 3 to 5 minutes. Transfer syrup to a bowl and cool completely.
Whisk together guanabana purée and 1 1/2 cups syrup, then freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, about 2 hours.
Blend mango purée, lime juice, 6 tablespoons of remaining syrup, and remaining 1/4 cup water in a blender until very smooth. Force through a fine-mesh sieve into a bowl, pressing on and then discarding solids, then whisk in zest and, if necessary, additional water for a thin purée. Serve sorbet with coulis.

Caribbean Sherbet Smoothie image

Provided by BakinBaby

Categories Smoothies

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

2 cups lemon sherbet
1/2 cup strawberry (frozen or thawed or fresh)
1 teaspoon lime juice
1/4 cup papaya (peeled and cubed)
1 tablespoon coconut

Steps:

Nutrition Facts : Calories 259.6, Fat 5.8, SaturatedFat 4.1, Sodium 70.5, Carbohydrate 50.7, Fiber 6.6, Sugar 39, Protein 2.3

Guanabana Sherbet with Tropical Fruit image

Provided by Maggie Ruggiero

Yield Makes 8 servings

Number Of Ingredients 9

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

Steps:

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