Soursop is known as an Indian Apple in the South Pacific, guanana in Central and South America and they are also grown in Florida and the Caribbean. A soursop flesh has the texture of pear pureé, a lot like a cherimoya or custard apple. The flavor is indescribable but delicious in rum drinks, custards, and ...
This is the answer for ice-cream lovers who are watching their fat in-take, want to eat healthier, and find it impossible to give up desserts. And since sorbets are made without dairy, vegans and those with lactose intolerance can also enjoy these treats. Substitute water for the cordial if you’re on the wagon. The more ...
Lime sorbet in the 1920s was served between courses of elaborate meals. The idea was to cleanse the pallet between the fish course and meat course. Today we commonly serve this as a dessert or anytime we want a smooth and creamy iced-treat without the fat and calories of ice-cream. Lime is especially refreshening and your pallet ...
Making sorbet is truly simple these days with the inexpensive ice-cream machines now available. The trick to making a smooth and creamy sorbet is in the ratio of liquid to sugar. Too much liquid and an ice block results. Too much sugar and a slushy results. If you’re using canned fruit, buy the unsweetened kind. ...