Cherimoya Sherbet
"I like that everything in this recipe is healthy, but it's definitely dessert. I got this recipe from a vendor at the farmer's market, but upon doing some research, I think it comes from a book called Tropical Fruit Cookbook, by Marilyn Rittenhouse Harris. This was only my second time tasting cherimoya. I tried using my blender for this, but it was kind of a mess; I would recommend the food processor if you have one. It does not call for an ice cream maker. "Cooking" time I have listed here is approximate freezing time, but your results may vary depending on the temperature of your freezer."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 3 cups cherimoya, seeds removed (about 4 pounds cherimoyas, I think)
- 8 ounces plain yogurt
- 1 tablespoon fresh lime juice or 1 tablespoon fresh lemon juice
- 1 tablespoon honey
directions
- Puree cherimoya.
- Add remaining ingredients and mix thoroughly.
- Pour into ice cube trays.
- Freeze until almost firm.
- Place cubes in food processor bowl and mix until fluffy but not thawed.
- Pour into dishes and freeze until firm.
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RECIPE SUBMITTED BY
I live in Los Angeles, and there are really great farmer's markets here, and corner stores featuring foods of many nations. I try to take advantage of these resources by using fresh seasonal produce and trying foods from different cultures. I don't exactly have the problem of not being able to find exotic ingredients; more often, I see things in the local stores (lotus root! passionfruit! chayote!) that turn out to be delicious when I finally learn how to prepare them. Interested in expanding my repertoire of techniques and cuisines, I finally took up my sister - Recipezaar member Roosie - on her recommendation to visit this site. I hear our parents use it too sometimes, but they don't seem to have figured out how to write reviews. My culinary pet peeve is when people stir rice while it's cooking, thereby making it gummy.
