This is not the blog to visit if you want to hear about the myriad benefits of soursop. You know, the cancer fighting, vitamin richness, bacteria destroying stuff. However, if you love the fruit and wish a versatile existence for it, I’ve got a plan you can follow. Why just be a soursop when you can be sorbet? Hey!
1 large soursop (2 cups pulp and juice)
Water (1 to 1 1/2 cups)
2 tspn of lime juice
2 tspn of honey
This is a soursop. It’s pretty prickly, but not dangerous unless you’re planning to scratch someone’s eyes out with it. Even then, it would probably just end up getting squished all over their face, in which case you would be doing something kind because you’ve just slathered someone with cancer fighting fruit. See? Evil never pays.
The fruit, once ripe, is very soft. You basically have to just run a knife through the middle to open it up. The meat is slippery and easy to scoop out with a spoon or your VERY CLEAN hands.
Scoop out the meat and have some fun taking the seeds out. I like to squeeze them out of the bits of fruit. Be careful though, because if you squeeze too hard they shoot out all over your kitchen floor. Not that it happened to me . . . I’m just saying it could.
Push the juice through a strainer with the back of a spoon. This is the only hard part of the recipe, but there is really no other way to get to the nectary goodness unless you want to blend it in a machine and have bits of soursop meat in your sorbet. Not judging.
It’s time to add lime and honey and stir until incorporated. I don’t use a lot of sugar in my desserts, but you can add 3/4 cup of sugar if you want a sweeter sorbet. You could also add some juice for flavor or heavy cream if you prefer sherbert. I added about a cup of Four Seasons juice blend to mine because I was too lazy to squeeze some oranges, but you get the picture.
Stick it in your ice cream maker and follow the manufacturer’s directions. If you don’t have an ice cream maker, you could put your mix in a foil pan and cover it with aluminum foil. Place in a freezer, come back and stir it up after an hour and put it back into your freezer until it’s nice and firm. If you live near the equator like me, you’ll have to cover your ice cream maker so that it stays cold.
It’s really that easy. Depending on where you live in this world, the hardest part will either be tracking down soursop or battling humidity. If you don’t have any soursop, try using any other fruit. Enjoy!
- Benefits Of Soursop Juice (greekkow.wordpress.com)
- Benefits of Soursop Leaf (blogrobot12.wordpress.com)
- Amazing Health Benefits And Nutrition Fact Of Soursop (bestproductsmania.wordpress.com)
- Soursop: A Miraculous Cancer Fighting Fruit (q8mangopeople.wordpress.com)
- Soursop: A Caner fighting SUPER fruit. (motherearthshealing.wordpress.com)