Ingredients with Measurements:
- 2 cups of atemoya pulp
- 2 cups of mango pulp
- 1 cup of sugar
- 1 cup of water
- 1 tablespoon of lime juice
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a saucepan, combine sugar and water. Heat over medium heat until the sugar dissolves, stirring occasionally.
2. Remove from heat and let the syrup cool.
3. In a blender, puree the atemoya and mango pulp until smooth.
4. Add the cooled syrup and lime juice to the blender and blend until well combined.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
6. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Freezing time: 2 hours
Temperature:
Freezer temperature: 0°F (-18°C)
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 220
Fat: 0g
Carbohydrates: 57g
Protein: 1g
Sodium: 5mg
Sugar: 54g
Substitutions for ingredients:
- You can substitute the atemoya pulp with cherimoya pulp.
- You can substitute the mango pulp with papaya pulp.
Variations:
- Add a pinch of chili powder for a spicy kick.
- Add 1/4 cup of coconut milk for a creamier texture.
Tips and tricks:
- To make the sorbet more scoopable, let it sit at room temperature for a few minutes before serving.
- For a smoother sorbet, strain the pureed fruit through a fine-mesh sieve before adding the syrup and lime juice.
Storage instructions:
- Store the sorbet in a freezer-safe container with a tight-fitting lid.
- It will keep in the freezer for up to 2 weeks.
Reheating instructions:
- Sorbet does not need to be reheated.
Presentation ideas:
- Serve the sorbet in chilled bowls or glasses.
- Top with fresh fruit or whipped cream.
Garnishes:
- Fresh mint leaves
- Sliced fruit
Pairings:
- Serve with a glass of sparkling wine or champagne.
Suggested side dishes:
- Fresh fruit salad
- Coconut rice
Troubleshooting advice:
- If the sorbet is too hard, let it sit at room temperature for a few minutes before serving.
- If the sorbet is too soft, freeze it for an additional hour.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the sorbet.
- Store the sorbet in the freezer at 0°F (-18°C) or below.
Food history:
- Atemoya is a hybrid fruit that is a cross between a cherimoya and a sugar apple.
- Mangoes are native to South Asia and have been cultivated for over 4,000 years.
Flavor profiles:
- Atemoya has a sweet and creamy flavor with hints of vanilla and pineapple.
- Mangoes have a sweet and tropical flavor with notes of peach and citrus.
Serving suggestions:
- Serve the sorbet as a refreshing dessert on a hot summer day.
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