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–+ servings
Image of four halves of custard apples showing interior and texture.
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Custard Apple Sorbet

A refreshingly simple sorbet made from ripe custard apples, finished with a drizzle of honey and a crunch of ginger cookie crumb. Naturally vegetarian, no ice cream maker required and ready in under 2 hours."
Course Dessert
Cuisine All
Diet Vegetarian
Keyword chermoya sorbet, custard apple sorbet, fruit dessert
Prep Time 1 hour 40 minutes
Total Time 1 hour 40 minutes
Servings 4 servings
Calories 161kcal
Author Nicole Shroff

Ingredients

  • 1 cup custard apple pulp around 5 ripe custard apples,
  • 1 tablespoon lemon juice
  • ¼ cup sugar
  • 6 ginger cookies
  • 1 tablespoon honey (or maple syrup)

Instructions

  • Halve the custard apples and scoop out the flesh, discarding the black seeds to get 1 cup custard apple pulp. Blend with 1 tablespoon lemon juice and ¼ cup 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 6 ginger cookies to a coarse crumb.
  • To serve, drizzle 1 tablespoon honey over the 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 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, then spoon out the flesh discarding the black seeds.
  • Custard apples and ginger are a wonderful combination, but you could also  use coconut, vanilla or milk cookies.
  • Keep in an airtight container and freeze for up to a week for best flavour.

Nutrition

Serving: 1serving | Calories: 161kcal | Carbohydrates: 37g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 59mg | Potassium: 43mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 0.4IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg