Soursop is known as an Indian Apple in the South Pacific, guanana in Central and South America and they are also grown in Florida and the Caribbean. A soursop flesh has the texture of pear pureé, a lot like a cherimoya or custard apple. The flavor is indescribable but delicious in rum drinks, custards, and sorbets. Its sort of a pear, banana, vanilla flavor, very delicate and pallet awaking… oo… this is a new-to-my-mouth sensation.
This recipe is so simple, all you need is an ice cream freezer and time. Buy soursop pulp in the can or a fresh ripe fruit for this recipe. If buying fresh soursop, it should be soft when pressed if its ripe. If it is not ripe, put it in a paper bag and leave it for a few days. When ripe, peel skin away, remove sections, break open the membrane, remove large black seeds, and squeeze out puree. A food mill works great for this chore. Caution: if the soursop was picked too green, it will not have much flavor or sweetness. If you don’t live next to a soursop tree, ensuring you get the tree ripened best quality, the next best thing is from a can of pulp which most Asian markets carry.
You don’t want to overpower the soursop flavor with heavier fruit flavors but the addition of rum will go down well and helps to make a softer sorbet for ease of scooping. You might want to pair soursop sorbet with an espresso panna cotta and fresh passion fruit. Garnish will papaya, fresh basil and mint sprigs, rambutan, lychees or other delicate fruit.
- 4 cups soursop pulp (fresh or canned)
- 1/2 cup powdered sugar
- 1/2 cup water
- 1/2 cup mild rum
- 1 tsp lemon juice
- Dissolve sugar in water.
- Add soursop pulp, lemon juice and rum.
- Chill thoroughly.
- Pour into ice cream machine and freeze according to manufacturer’s instructions.
- Pack into freezer safe container. Freeze for 2-3 hours to ripen the flavors.
- Let soften for 10 minutes at room temperature before scooping.
The flavor of a sorbet or ice cream should be intense. Once frozen, the flavors will be much milder and more mellow.