Recipe for November 2008
Custard Apple Sorbet
(Source: "Fruitastic" by Mohana Gill)
The original home of the custard apple is generally believed to be South America and the West Indies. It was introduced to Asia several centuries ago and belongs to the annonaceous family, calling the soursop and sugar apple its cousins.
A true delicacy, the flesh of the custard apple is a creamy white hue and yields a taste that is sometimes simultaneously evocative of bananas and pineapples with hints of vanilla interlaced throughout. Custard apples are nutritionally balanced, with protein, fibre, minerals, vitamins B6 and B2, magnesium, potassium and some complex carbohydrates in each fruit. |
Ingredients
- 5 medium custard apples, halved with flesh scooped out
- 1 cup sugar syrup
- Lime rind, finely grated for garnishing
Method
- Press the custard apple pulp through a sieve to remove the seeds
- Put the custard apple and sugar syrup in a food processor and blend till smooth
- Freeze for 2 hours in a covered container
- Remove the sorbet from the freezer and mash with a folk
- Re-freeze the mixture in a covered container till its firm
- Serve in small glass bowl with lime rind garnishing
Next recipe in December 2008.
Participate! Send us your favourite recipes!
|
