Soursop Sherbet

A

• 3 pounds ripe guanábanas

1. Cut guanábanas in two, lengthwise. Core and remove pulp and seeds.
2. In a large saucepan, mash pulp and seeds with 1 cup of the water included in B.
3. Strain through a sieve. Put pulp and seeds back into saucepan, and proceed as above, adding water gradually, until all the pulp has been removed from the seeds.
4. Add sug