Guanabana Sorbet with Mango Lime Coulis
Guanabana Sorbet with Mango Lime Coulis is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Epicurious
Bring sugar and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, until reduced to about 2 cups, 3 to 5 minutes.
Transfer syrup to a bowl and cool completely.
Whisk together guanabana purée and 1 1/2 cups syrup, then freeze in ice cream maker.
Transfer to an airtight container and put in freezer to harden, about 2 hours.
Blend mango purée, lime juice, 6 tablespoons of remaining syrup, and remaining 1/4 cup water in a blender until very smooth. Force through a fine-mesh sieve into a bowl, pressing on and then discarding solids, then whisk in zest and, if necessary, additional water for a thin purée.
Serve sorbet with coulis.
Wine Pairing :
- cream sherry
- moscato dasti
Frozen Dessert can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.