Soursop Sorbet - cooking recipe

Ingredients

2 1/2 cups seeded soursop
1/3 cup sugar
1 tablespoon lemon juice

Preparation

Puree soursop in the food processor.
Strain the puree (for smooth sorbet, not mandatory) and place in refrigerator to chill.
To make the syrup, place sugar with 1/3 cup of water in a saucepan over low heat for 5 minutes, Boil the sugar syrup for 1 minutes.
Chill the syrup in the refrigerator for 1/2 hr to 1 hr until completely chilled.
Mix the syrup and soursop.
Freeze the mixture for 7 hours.
After 7 hours of freezing, put the mixture back in the food processor for a smooth texture (otherwise break the ice with a fork and mix thoroughly).
Freeze for another 3 hours before serving.