Serves: 4
Total Calories: 105
1. Cut the cherimoya lengthwise into quarters. Peel the quarters and scoop out the seeds. Chop the fruit medium-fine. There should be about 1 1/3 cups.
2. In a small saucepan, mix the sugar and water. Bring to a boil and cook until reduced to 1/2 cup, 4 to 5 minutes. Cool completely.
3. Put the cherimoya and pineapple or orange juice into a blender and purée. When the sugar syrup is cool, add to the blender and mix briefly. Transfer the mixture to an ice cream machine and freeze, following the manufacturer's directions. To serve, let stand at room temperature to soften slightly.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cherimoya Ice recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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