- Kitchen Blender (for pureeing guanabana and other fruits)
- Ice Cream Machine or Freezer Bowl Set (to freeze the base and achieve creamy texture)
- Measuring Cups and Spoons (accurately measure ingredients like sugar, water, and liquid components)
- Mixing Bowls (for combining various ingredients during preparation stages)
- Glass Jars with Lids and Corkscrews (optional, for storing finished product without using an ice cream maker)
- Hand Blender or Immersion Stick Blender (alternative to full-size blender for pureeing directly in containers)
- Strainer (to strain fruit mixture before adding it to the base)
- Digital Kitchen Scale (optional, ensures precise measurements of ingredients)
- Airtight Containers (optional, used for storage without a machine)
- Small Ice Cream Scoop (for serving guanabana sherbet neatly once set in molds or freezer bowls)
1 1/4 cups sugar
1 1/2 cups water, divided
1 teaspoon unflavored gelatin
3/4 cup cold whole milk
2 (14-ounce) packages frozen guanabana (soursop) purée, such as Goya brand, thawed in refrigerator (3 cups)
2 (1/2-pound) papayas
2 mangoes
1/2 cup fresh pomegranate seeds
2 teaspoons fresh lime juice
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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