Cook the Issue 2010: Soursop, Passionfruit Lime Sorbets - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Soursop, Passionfruit Lime Sorbets

By Pielove, member

June 8th, 2010

I love the "Try This" column.  I didn't find any cherimoyas, but I did find something great-- frozen fruit pulp.  My market had a very interesting selection, including passionfruit and blackberry.  I also saw something that looked like the photo of cherimoya in the magazine-- but when I got home, I found I had purchased soursop, or guanabana-- which turns out to be in the same genus as cherimoya, but a different species (soursop is Annona muricata; cherimoya is Annona cherimola).  The packages of pulp came in 2-cup portions, for which I used 1/2c sugar and 2T lime juice.  I also made a passionfruit sorbet-- using these fruit pulps was absolutely simple and the results were completely delicious.  I loved the passionfruit version and my daughter enjoyed the soursop.  Both were great-- and so easy!

 

 

 

Recipe Used: Cherimoya-Lime Sorbet


posted in: Gallery, Cook the issue 2010
Comments (1)

liamsaunt writes: Those look great. I love soursop. Posted: 9:21 pm on June 8th

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