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; 118 milliliters fresh pomegranate seeds; 296 milliliters sugar; 355 milliliters water, divided; 177 milliliters cold whole milk

Guanabana Sherbet with Tropical Fruit might be just the dessert you are searching for. One portion of this dish contains approximately 2g of protein, 1g of fat, and a total of 230 calories. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. If you have sugar, mangoes, guanabana purée, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours.

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