Soursop Sorbet Recipes

SOURSOP SHERBET

Soursop Sherbet image

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

Ingredients

2 soursop fruit, peeled and cut into chunks
2 tablespoons evaporated milk, or more as needed
1 tablespoon white sugar
½ teaspoon vanilla extract
¼ teaspoon lime juice
1 pinch salt

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

Soursop Sorbet image

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

Ingredients

2 1/2 cups seeded soursop
1/3 cup sugar
1 tablespoon lemon juice

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 SORBET

SOURSOP SORBET image

Categories Fruit

Number Of Ingredients 4

Ingredients

1 3/4 cups frozen soursop pulp, thawed
1 cup sugar
1/2 cup Spiced Rum
2 tablespoons fresh lemon juice

Steps:

Process the soursop pulp in a blender or food processor. Add the remaining ingredients and puree. Pour the mixture into a metal baking pan, lined with saran wrap. Cover with aluminum foil or saran wrap and freeze until sides are firm. Stir the mixture with a fork. Return to freezer until frozen.

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