Guanabana Sherbet with Tropical Fruit

Name: Guanabana Sherbet with Tropical Fruit
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon unflavored gelatin; 2 teaspoons fresh lime juice; 794 grams packages frozen guanabana (soursop) purée, such as Goya brand, thawed in refrigerator (3 cups); 2 mangoes; 454 grams papayas; 118 milliliters fresh pomegranate seeds; 296 milliliters sugar; 355 milliliters water, divided; 177 milliliters cold whole milk

Guanabana Sherbet with Tropical Fruit might be a good recipe to expand your dessert recipe box. This recipe serves 8. One portion of this dish contains around 3g of protein, 2g of fat, and a total of 254 calories. From preparation to the plate, this recipe takes roughly 3 hours. If you have gelatin, lime juice, milk, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet.

Instructions

Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar has dissolved.

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Sugar

Water

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Sauce Pan

Transfer syrup to a metal bowl and quick-chill by putting bowl in an ice bath and stirring occasionally until cold, about 5 minutes.

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Syrup

Ice

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Bowl

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.

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Gelatin

Water

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Sauce Pan

Add to syrup along with milk and guanabana purée.

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Syrup

Milk

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

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Ice Cream

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Ice Cream Machine

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.

Ingredients you will need

Pomegranate Seeds