This easy, cool delicacy ends any meal with a clean, refreshing touch. If you've frozen the soursop sorbet overnight or longer, let it stand at room temperature for 10 to 15 minutes to soften before scooping.
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2 cups soursop pulp
1 cup sugar
the juice and zest of one lime
2 tablespoons cinnamon
1 tablespoon vanilla extract
Place all ingredients in blender. Mix everything together and pour into an ice cream maker. Follow manufacturer’s instructions. Get the sorbet into a container previously placed in the freezer.