Soursop Sorbet Recipes
SOURSOP SHERBET
An easy and cheap, tropical soursop ice cream.
Provided by BlueWinterschef
Categories Desserts Frozen Dessert Recipes Sherbet Recipes
Time 9h10m
Yield 4
Number Of Ingredients 6
Steps:
- Freeze soursop chunks in a covered container, 8 hours or overnight.
- Transfer fruit to a blender with 2 tablespoons evaporated milk, sugar, vanilla extract, lime juice, and salt. Pulse until creamy, adding more evaporated milk if needed.
- Transfer to a lidded container and freeze for 1 hour more.
Nutrition Facts : Calories 231.3 calories, Carbohydrate 56.7 g, Cholesterol 2.4 mg, Fat 1.6 g, Fiber 10.3 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 91.5 mg, Sugar 4 g
SOURSOP SORBET
Make and share this Soursop Sorbet recipe from Food.com.
Provided by -Vish-
Categories Frozen Desserts
Time 10h30m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Puree soursop in the food processor.
- Strain the puree (for smooth sorbet, not mandatory) and place in refrigerator to chill.
- To make the syrup, place sugar with 1/3 cup of water in a saucepan over low heat for 5 minutes, Boil the sugar syrup for 1 minutes.
- Chill the syrup in the refrigerator for 1/2 hr to 1 hr until completely chilled.
- Mix the syrup and soursop.
- Freeze the mixture for 7 hours.
- After 7 hours of freezing, put the mixture back in the food processor for a smooth texture (otherwise break the ice with a fork and mix thoroughly).
- Freeze for another 3 hours before serving.
Nutrition Facts : Calories 65.3, Sodium 0.2, Carbohydrate 16.9, Sugar 16.7
SOURSOP PUNCH
Make and share this Soursop Punch recipe from Food.com.
Provided by jenny butt
Categories Punch Beverage
Time 1h
Yield 2 bottles, 6 serving(s)
Number Of Ingredients 4
Steps:
- wash & peel soursop.
- Mash in bowl with lime peel.
- gradually stir in 1 pint water.
- mix well & strain throuogh muslin cloth.
- Add other 1/2 pint water , repeat process, making sure all flavour is out.
- Add condensed milk to taste for sweetness.
- Chill well before serving over Ice.
Nutrition Facts : Calories 214, Fat 5.8, SaturatedFat 3.7, Cholesterol 22.7, Sodium 87, Carbohydrate 36.3, Sugar 36.3, Protein 5.3
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- Blend with 1 cup of water and place the pulp in a fine strainer or sieve. Note: Use the back of a pot spoon to press the pulp. This is very labour intensive but worth it! The finished pulp ready to use..
- Add the lime juice and sugar. Blend until the sugar dissolves. Place in a metal baking pan and cover with foil. Freeze until firm (about 3 hours).
- Note: Alternatively, you can freeze in an ice cream maker according to manufacturer's instructions.
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