Soursop Sorbet
Fun to say and easy to make. Soursop works well in a sorbet, where the fruit's characteristic acidity isn't weighed down with milk or cream. The sugar mellows the sourness just the right amount.
- 1 1/2 c. soursop, seeds removed then pureed
- 1 c. cold water
- 1/2 c. sugar
- juice from half a lime
Mix ingredients together then freeze in an ice cream maker according to manufacturer's instructions. Serves 4-6 as a light dessert on a hot summer day. For other variations, try adding several teaspoons fresh ginger and/or 1/4 cup spiced rum.
Hi Alan,
This sounds really good. I made some lychee sorbet the other day and that's already gone. I'm going to try and make some durian ice cream next, and then I'm going to try and make this. Thanks for sharing!
hi alan! this is one of my favourites. usually i can't wait for it to freeze properly, so i drink it like a slushy--very refreshing.
Reid- Durian ice cream... how does that turn out? I love durian.
Santos- I completely understand. I kept dipping a clean spoons down into the ice cream maker while it was still freezing to sneak tastes.
Hi Alan,
Durian ice cream is wonderful. I saw some fresh ones in Chinatown the other day and was so tempted to buy one. I could just smell them as I walked by. I'm glad that they are now grown on the Big Island since the frozen Thai durians aren't that good. Judging by the size of these, they could be Malaysian durians (hopefully D24 or XO) which have a much better flavor.
I agree, frozen durian just isn't the same.