Recipe: Soursop Sorbet with Mango Lime Coulis

soursop-sorbet

|   PREP: 3.5 HOURS (includes freezing)   |   SERVING: 8   |

INGREDIENTS


  • 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

METHOD


Step 1

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.

Step 2

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.

Step 3

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.

Note

  • Sorbet can be made 2 days ahead.
  • Coulis can be made 8 hours ahead and chilled, covered.
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Recipe Courtesy: Cooking Light