Guanabana Sorbet with Mango Lime Coulis
Guanabana Sorbet with Mango Lime Coulis is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Bring sugar and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, until reduced to about 2 cups, 3 to 5 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring sugar and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, until reduced to about 2 cups, 3 to 5 minutes.
Transfer syrup to a bowl and cool completely.
Whisk together guanabana purée and 1 1/2 cups syrup, then freeze in ice cream maker.
Transfer to an airtight container and put in freezer to harden, about 2 hours.
Blend mango purée, lime juice, 6 tablespoons of remaining syrup, and remaining 1/4 cup water in a blender until very smooth.
Force through a fine-mesh sieve into a bowl, pressing on and then discarding solids, then whisk in zest and, if necessary, additional water for a thin purée.
Serve sorbet with coulis.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.