Fruit sorbets are a perennial favorite in our house, and I like to use whatever fruit is fresh and in season to create a variety of sorbets for my daughter Sophia. I find that commercially available tropical fruit purees are a wonderful way to make sorbet with hard-to-find “home” fruits.
Another thing I like to do is to pour the sorbet mixture into popsicle trays about halfway through the churning cycle. This way the popsicle gains some of the airy, smooth quality of sorbet while being conveniently presented on a stick, which is ideal for the little ones.
Soursop (or guanabana) is lovely and refreshing with an almost creamy consistency, but I encourage you to try this all-purpose recipe with any fruit you desire, simply substitute the soursop puree for a fruit puree of your choice. Guava, mango, and lulo are all very nice choices.
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