Ingredients with Measurements:
- 2 cups of canistel fruit pulp
- 1 cup of water
- 1 cup of sugar
- 1/4 cup of lime juice
- 1/4 teaspoon of salt
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a saucepan, combine water and sugar. Heat over medium heat, stirring occasionally, until sugar dissolves.
2. Remove from heat and let cool to room temperature.
3. In a blender, puree canistel fruit pulp until smooth.
4. Add the cooled sugar syrup, lime juice, and salt to the blender. 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 or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Freezing time: 2 hours
Temperature:
Freezer temperature: 0°F (-18°C)
Serving size:
Makes about 4 cups of sorbet
Nutritional information:
Calories per serving: 180
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 60mg
Total carbohydrates: 46g
Dietary fiber: 1g
Total sugars: 42g
Protein: 1g
Substitutions for ingredients:
- Canistel fruit pulp: You can substitute with other fruit pulp such as mango or papaya.
- Lime juice: You can substitute with lemon juice or orange juice.
Variations:
- Add chopped fresh fruit such as strawberries or blueberries to the sorbet mixture before churning.
- Add a splash of rum or tequila to the sorbet mixture before churning for an adult version.
- Top with whipped cream and chopped nuts before serving.
Tips and tricks:
- Make sure the sugar syrup has cooled to room temperature before adding it to the blender to prevent the sorbet mixture from curdling.
- For a smoother sorbet, strain the mixture through a fine-mesh sieve before churning.
- To prevent ice crystals from forming, cover the sorbet with plastic wrap before freezing.
Storage instructions:
Store the sorbet in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the sorbet in a chilled bowl or glass. Garnish with fresh mint leaves or a slice of lime.
Garnishes:
Fresh mint leaves, sliced fruit, whipped cream, chopped nuts.
Pairings:
Serve with fresh fruit or a slice of pound cake.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the sorbet mixture is too thick, add a little more water to thin it out.
- If the sorbet is too icy, let it sit at room temperature for a few minutes before serving to soften.
Food safety advice:
- Make sure to wash your hands and all equipment before preparing the sorbet.
- Store the sorbet in the freezer at 0°F (-18°C) or below to prevent bacterial growth.
Food history:
Canistel, also known as eggfruit, is a tropical fruit native to Central America and the Caribbean. It has a sweet, custard-like flavor and is often used in desserts.
Flavor profiles:
Sweet, creamy, tangy.
Serving suggestions:
Serve as a refreshing dessert on a hot summer day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A