The custardy texture of ripe cherimoyas becomes airy and almost mousse-like in this recipe. It’s fantastic served with crisp shortbread cookies or a slice of buttery pound cake.
Yields 1-1/2 quarts.
3/4 cup granulated sugar
2 to 3 large ripe cherimoyas (about 3-1/2 lb.)
2-1/2 Tbs. fresh lime juice
1/2 tsp. finely grated lime zest
In a 2-quart saucepan, combine 1 cup water with the sugar and bring to a boil over medium-high heat. Stir until the sugar is dissolved. Remove from the heat and let the sugar syrup cool completely, about 15 minutes. Meanwhile, cut the cherimoyas into quarters, scoop out the flesh with a spoon, and discard the seeds. In a food processor, purée the cherimoya flesh until smooth. (You will need 3 cups of purée.) Add the lime juice, zest, sugar syrup, and a generous pinch of salt and pulse to combine. Transfer the sorbet mixture to a medium bowl, cover with plastic wrap, and refrigerate until completely chilled, about 2 hours. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. The sorbet will keep, frozen, for up to 1 month.
nutrition information (per serving):
photo: Scott Phillps
From Fine Cooking 105
, pp. 16
May 6, 2010