GUANABANA SHERBET WITH TROPICAL FRUIT

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Guanabana Sherbet with Tropical Fruit image

Provided by Maggie Ruggiero

Categories     Dessert     Lime     Tropical Fruit     Mango     Papaya     Summer     Healthy     Pomegranate     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

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.

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