Cherimoya Lime Sorbet Recipe

Celebrate Summer With Cherimoya Lime Sorbet

June 7, 2010

The cherimoya was once described by Mark Twain as "the most delicious fruit known to men," and I must agree: it's divine! Although the cherimoya originates in South America, it's now also grown in California.

If you were to combine the flavors of mango, pineapple, papaya, and bananas, it would be pretty close to the taste of a cherimoya. The texture is exceptionally creamy, almost like an avocado, and it makes a very smooth sorbet. At the store, you might pass up a cherimoya since its appearance is similar to reptile skin, but don't let its looks fool you; it's an easy fruit to enjoy.

Lime juice and lime zest add a kick to the naturally sweet fruit. Pull out your ice cream maker and hunt down a couple cherimoyas, you won't be disappointed. To see this simple sorbet recipe, keep reading.

From Fine Cooking

Cherimoya Lime Sorbet

Ingredients

3/4 cup granulated sugar
2 to 3 large ripe cherimoyas (about 3-1/2 lb.)
2-1/2 Tbs. fresh lime juice
1/2 tsp. finely grated lime zest
Sea salt

Directions

In a 2-quart saucepan, combine 1 cup water with the sugar and bring to a boil over medium-high heat. Stir until the sugar is dissolved. Remove from the heat and let the sugar syrup cool completely, about 15 minutes.
Meanwhile, cut the cherimoyas into quarters, scoop out the flesh with a spoon, and discard the seeds. In a food processor, purée the cherimoya flesh until smooth. (You will need 3 cups of purée.)

Add the lime juice, zest, sugar syrup, and a generous pinch of salt and pulse to combine.

Transfer the sorbet mixture to a medium bowl, cover with plastic wrap, and refrigerate until completely chilled, about 2 hours.
Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. The sorbet will keep, frozen, for up to 1 month.