In my continuous quest to eat as much locally grown or produced food as (reasonably) possible, I cut out a likely sounding recipe from the newspaper. The description of Cherimoya Sherbet sounded good and not too exotic. I also figured cherimoya would be one of those fruits I’d be likely to see at a farmer’s market and not know what to do with it.
As luck would have it, my quilting pal Jason had a cherimoya he wanted to pawn off on someone. Perfect timing!
My lovely assistant helped smoosh the fruit pulp through a sieve and stir in the rest of the ingredients.
Then we poured it all in the fun ice cream maker ball grandma sent for Christmas.
Rolled it back and forth for a while,
And now we have a delicious fruity sherbet (more like frozen yogurt, I think, but that’s OK since the kids love soft serve frozen yogurt right now).
Bring on the cherimoyas!