Guanabana Sorbet with Mango Lime Coulis

Guanabana Sorbet with Mango Lime Coulis
Photo by Mikkel Vang

Ingredients

  • 1 ice cream maker
  • 3 tablespoons fresh lime juice
  • lime zest
  • ½ teaspoon fresh lime zest
  • 1 ½ cups fresh mango purée (from 1 1/2 lb mangoes) or 1 (14-oz) package frozen mango purée
  • 2 14-oz packages frozen guanabana (soursop) purée such as Goya brand
  • 1 ½ cups sugar
  • + 1 more ingredients
    • 1 ¾ cups water

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. Whisk together guanabana purée and 1 1/2 cups syrup, ...

View full recipe at Epicurious

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