Cherimoya Sorbet

The two cherimoyas that were left were soft and ripe this morning, and the couple-days-ago suggested cherimoya popsicles quickly became cherimoya sorbet due to lack of popsicle equipment.

So, technically there's no milk or cream in this... but cherimoya is so creamy and milky that it's difficult to not call this an ice cream. But it makes a light, sweet, tropical, and comparatively healthy dessert.

It reminds me of a thick melted ice cream when it's all blended up before it's frozen.

The alcohol will help to keep the mixture from freezing solid, although I wonder if the fruit would really ever freeze solid due to it's texture...

A sprinkling of toasted coconut might be nice on top if you like that sort of thing...

Cherimoya Sorbet

2 ripe cherimoya (soft like a ripe avocado)

3/4 c water

1/4 c rum

2 T sugar (plus more to taste as necessary)

a pinch of salt

Optional: 1-2 shots (2-4 T) Grand Marnier, Cointreau, or the juice of one half to a whole lime (this will add brightness)

Peel, seed, and chop cherimoyas and place in a blender. Add water, rum, sugar and salt. Blend until liquefied. Add the Grand Marnier, etc. (if using) and blend until combined. Taste and add sugar 1/2 T at a time until the mixture reaches desired sweetness.

Pour the mixture into a pan and freeze several hours until firm. Remove from the freezer, stir the mixture to break it up a bit and return the pan to the freezer.

Serve when it reaches desired consistency.