A Taste of Puerto Rico/Yvonne Ortiz 1997

Ginger and Soursop Sorbet (Sorbete de Gengibre y Guanabana)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1 quart N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 cups frozen soursop pulp, thawed 1 cup sugar 1/2 cup Spiced Rum
3-1/2 teaspoons grated fresh ginger 2 tablespoons fresh lemon juice



1 Process the soursop pulp in a blender or food processor. Pass through a sieve and return it ot the blender or food processor. Add the remaining ingredients and puree. Freeze in an ice cream maker according to the manufacturer's instructions. To serve, let the sorbet sit at room temperature until it begins to soften.
2 NOTE: If you don't have an ice cream machine, pour the mixture into a metal baking pan. Cover with aluminum foil and freeze until firm.

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