Recipe ·
Soursop Sorbet Recipe (Three Ingredients, No Ice-Cream Maker)
Creamy, sharp soursop sorbet from frozen pulp in about ten minutes. No churning, no machine.
- Time
- 10 min
- Serves
- 4
- Ingredients
- 4
Soursop makes the best sorbet of any fruit we sell, and it is also the most annoying fruit to prepare from scratch. Peeling it, picking out every seed and pushing the flesh through a sieve is a half-hour job with sticky hands. Our pulp is already deseeded and frozen, so the whole recipe is really just blending.
Because the fruit goes in frozen, you do not need ice, and because soursop is naturally creamy you do not need cream either. Honey rounds off the sharpness; condensed milk gives you something closer to the soursop ice cream you get at parties. Lime keeps the flavour bright, and the pinch of salt makes it taste more of soursop, not salty.
Two things people ask. Can you use a normal blender? Yes, if you let the pulp soften for a few minutes first and blend in pulses. Does it keep? Up to a month in a sealed tub in the freezer. Leave it out for ten minutes before scooping.
Ingredients
- 500g Frozen Soursop Pulp
- 3 tbsp honey or condensed milk
- Juice of 1 lime
- A pinch of salt
Method
Step 1: Let the frozen soursop sit on the counter for 5 minutes so the blender can grip it.
Step 2: Tip it into a food processor or strong blender with the honey, lime juice and salt.
Step 3: Blend in short bursts, scraping the sides down, until it turns thick and smooth. Add a tablespoon of water only if it refuses to move.
Step 4: Eat straight away as soft-serve, or freeze in a tub for an hour if you want scoops.
