Guanabana Sherbet with Tropical Fruit

Guanabana Sherbet with Tropical Fruit
Photo by Roland Bello


  • 2 14-oz packages frozen guanabana (soursop) purée, such as Goya brand
  • ½ cup fresh pomegranate seeds
  • ¾ cup whole milk
  • 1 ½ cups water
  • 2 teaspoons fresh lime juice
  • 2 1/2-pound papayas
  • 1 ¼ cups sugar
  • + 2 more ingredients
    • 2 mangoes
    • 1 teaspoon unflavored gelatin

Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar has dissolved. Transfer syrup to a metal bowl and quick-chill by putting bowl in an ice bath and stirring occasionally until cold, about 5 minutes. Add remaining 1/4 cup water to saucepan and sprinkle gelatin ove...

View full recipe at Epicurious


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