Guanabana Sherbet With Tropical Fruit Food
GUANABANA SHERBET WITH TROPICAL FRUIT
Provided by Maggie Ruggiero
Categories Dessert Lime Tropical Fruit Mango Papaya Summer Healthy Pomegranate Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- 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 over it, then let stand 1 minute to soften. Bring to a bare simmer, stirring until gelatin has dissolved. Add to syrup along with milk and guanabana purée.
- Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.
- Peel, halve, and seed papayas, then cut into bite-size pieces. Peel and pit mangoes, then cut into bite-size pieces. Toss fruit with pomegranate seeds and lime juice and serve with slightly softened sherbet.
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