Guanabana Sorbet with Mango Lime Coulis

Name: Guanabana Sorbet with Mango Lime Coulis
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps fresh lime juice, or to taste; 8 servings Garnish: lime zest; 355 milliliters fresh mango purée (from 1 1/2 lb mangoes) or 1 (14-oz) package frozen mango purée, thawed; 794 grams packages frozen guanabana (soursop) purée such as Goya brand, thawed (3 cups); 355 milliliters sugar; 414 milliliters water

Guanabana Sorbet with Mango Lime Coulis might be just the dessert you are searching for. This gluten free and vegan recipe serves 8. One portion of this dish contains about 1g of protein, 1g of fat, and a total of 235 calories. Head to the store and pick up lime juice, lime zest, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 hours.

Instructions

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.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Transfer syrup to a bowl and cool completely.

Ingredients you will need

Syrup

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Bowl

Whisk together guanabana purée and 1 1/2 cups syrup, then freeze in ice cream maker.

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Ice Cream

Syrup

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Ice Cream Machine

Whisk

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.

Ingredients you will need

Lime Juice