2-Ingredient Soursop Sorbet
A lusciously smooth, dairy-free frozen treat made with just two ingredients. The natural creaminess of ripe soursop blends into a velvety sorbet with a bright tropical tang that tastes like a cross between strawberry and pineapple. No ice cream maker needed.
For 4 servings
- prep · ~5 min
Scoop and deseed the soursop.
Cut the ripe soursop in half lengthwise. Scoop out the white flesh with a spoon, discarding the dark seeds and any fibrous bits from the core. You need 500g of clean pulp.
- mix · ~2 min
Blend pulp with sugar until silky smooth.
1.Add soursop pulp and all the sugar to the blender jar.2.Blend on high speed for 30-60 seconds until completely smooth, with no gritty sugar remaining.3.Taste and blend in an extra tablespoon of sugar only if the soursop is particularly tart. - assemble · ~1 min
Transfer the puree to a freezer container.
Pour the blended soursop mixture into a shallow freezer-safe container. Spread it evenly with a spatula. A wider, flatter container helps it freeze faster and more evenly.
- rest · ~180 min
Freeze the sorbet for 3 hours, scraping every 30 minutes.
1.Place the container uncovered in the freezer for 30 minutes.2.Remove and scrape the icy edges with a fork, stirring them back into the center.3.Repeat scraping every 30 minutes for about 3 hours, until the sorbet is firm but scoopable.4.Cover with a lid and freeze an additional 30 minutes if you prefer a firmer texture.TIPFrequent scraping breaks up ice crystals, mimicking what an ice cream maker does. Don't skip the first two scrapes. - serve
Scoop and serve immediately.
If the sorbet is too hard straight from the freezer, let it sit at room temperature for 5 minutes. Scoop into chilled bowls. This sorbet melts faster than dairy ice cream, so serve promptly.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fully ripe soursop with a slight give when pressed for maximum sweetness and flavor.
- 2Freeze the puree in a shallow metal pan — metal conducts cold faster and speeds up freezing.
- 3Scrape the sorbet with a fork every 30 minutes without fail to prevent large ice crystals.
- 4If the sorbet becomes rock-hard, let it sit at room temperature for 5-10 minutes before scooping.
- 5Store leftovers in an airtight container with plastic wrap pressed directly onto the surface to prevent freezer burn.
Adapt it for your goals.
Honey-sweetened
Replace granulated sugar with 3 tablespoons of honey for a floral sweetness that complements soursop's tropical notes.
coconut limeCoconut-lime
Add 2 tablespoons of coconut cream and a squeeze of lime juice before blending — the fat adds richness and the lime brightens the flavor.
low sugarLow-sugar
Use 2 tablespoons of sugar or a sugar substitute like monk fruit, ideal for those reducing sugar intake; expect a slightly icier texture.
Why this is on our healthy list.
Rich in Vitamin C
Soursop is a natural source of vitamin C, which supports immune function and skin health.
Dairy-Free & Vegan
This sorbet contains no dairy, making it suitable for lactose-intolerant individuals and those on a plant-based diet.
Low in Fat
With no added oils or cream, this dessert is naturally low in fat and light on the digestion.
Frequently asked questions
Yes, thaw frozen soursop pulp completely and drain any excess liquid before blending to avoid a watery sorbet.
