Guanabana Sherbet With Tropical Fruit – a delicious recipe with sugar, water, unflavored gelatin, milk, puree, papayas. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar has dissolved. Transfer syrup to a metal bowl and quick-chill by putting bowl in an ice bath and stirring occasionally until cold, about 5 minutes.
2
Add remaining 1/4 cup water to saucepan and sprinkle gelatin over it, then let stand 1 minute to soften. Bring to a bare simmer, stirring until gelatin has dissolved. Add to syrup along with milk and guanabana puree.
3
Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.
4
Peel, halve, and seed papayas, then cut into bite-size pieces. Peel and pit mangoes, then cut into bite-size pieces. Toss fruit with pomegranate seeds and lime juice and serve with slightly softened sherbet.
301
kcal
Calories
1
g
Fat
73
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 cups sugar, 1 1/2 cups water, divided, 1 teaspoon unflavored gelatin, 3/4 cup cold whole milk, and more.
Yes, Guanabana Sherbet With Tropical Fruit falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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