Name: Guanabana Sherbet with Tropical Fruit
Cook time: 30 min
Total time: 3 hr
Yield: Makes 8 servings
Ingredients: 1 1/4 cups sugar; 1 1/2 cups water, divided; 1 teaspoon unflavored gelatin; 3/4 cup cold whole milk; 2 (14-ounce) packages frozen guanabana (soursop) purée, such as Goya brand, thawed in refrigerator (3 cups); 2 (1/2-pound) papayas; 2 mangoes; 1/2 cup fresh pomegranate seeds; 2 teaspoons fresh lime juice

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Guanabana Sherbet with Tropical FruitRoland Bello

This gorgeously scented, lush dessert radiates the tropics: As the guanabana—otherwise known as soursop—sherbet melts on the tongue, it releases notes of exotic fruits and flowers that are beautifully complemented by the other fresh fruits served with it.

Cooks' note:

Sherbet keeps 1 week.

Recipe notes

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