Agriculture.ph Blog

Fun to say and easy to make. Soursop works well in a sorbet, where the fruit’s characteristic acidity isn’t weighed down with milk or cream. The sugar mellows the sourness just the right amount.

-1 1/2 c. soursop, seeds removed then pureed
-1 c. cold water
-1/2 c. sugar
-juice from half a lime
Mix ingredients together then freeze in an ice cream maker according to manufacturer’s instructions. Serves 4-6 as a light dessert on a hot summer day. For other variations, try adding several teaspoons fresh ginger and/or 1/4 cup spiced rum.

Source: http://www.maona.net