1cupcustard apple pulparound 5 ripe custard apples
1tablespoonlemon juice
¼cupsugar
6ginger cookies
1tablespoonhoney
Instructions
Halve the custard apples and scoop out the flesh, discarding the black seeds. Blend with lemon juice and sugar to a smooth consistency.
Spoon out into a flat dish, cover and freeze for 90 mins, stirring at regular intervals of 20 minutes.
Before serving, grind the ginger cookies to a coarse crumb.
To serve, drizzle honey over each scoop of sorbet before sprinkling the cookie crumb on top.
Notes
A good sorbet relies on the quality of the fruit, so choose custard apples which are in season and very ripe, for both flavour and sweetness.
The easiest way to remove the flesh of a custard apple is to cut it in half, or pull apart by hand, and spoon out the flesh discarding the black seeds.
Custard apples and ginger is a wonderful combination, but you could substitute ginger cookies for coconut or vanilla/milk cookies.
Keep in an airtight container and freeze for up to a week for best flavour.