Soursop Sorbet

Preparation info

  • Difficulty


  • Makes

    1 quart

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

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.


  • ½ cup sugar
  • 1 tablespoon freshly squeezed lime juice
  • 2 cups soursop puree (Goya is one brand)


  1. Mix sugar and ½ cup of water together in a small saucepan and bring to a slow simmer. Simmer until reduced by half and then set aside to cool.
  2. Mix together the lime juice, soursop puree, and the cooled sugar syrup. Pour into an ice cream maker and churn according to manufacturer’s directions, usually about 40 minutes.
  3. Remove sorbet from ice cream maker, pack into a quart container, and freeze overnight until hard. If making popsicles, remove halfway through the churning process and pour into popsicle trays. Freeze overnight.

Variations: Fruit Sorbets

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.