Mexican · Dessert
Soursop Water Ice
A pale, fragrant Mexican water ice built on fruit pulp, sugar and lime, scraped by hand into loose, granular crystals rather than churned smooth. This version leans on ripe papaya in place of hard-to-source fresh soursop, keeping the same tropical, faintly musky sweetness and bright citrus lift.
$0
15 minsPrep
2 minsCook
197 minsTotal
EasyLevel
Nutrition per serving
86Calories
0.1gProtein
0.1gFat
22.2gCarbs
21.1gSugar
0.4gFiber
2mgSodium
0mgChol
0gSat Fat
53mgPotassium
6mgCalcium
0.1mgIron
0mcgVitamin B12
17mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Corona Extra
local
Agua de Jamaica
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Blend the papaya (standing in for soursop pulp) with the cold water until completely smooth, then strain through a sieve to remove any fibrous bits.
2
Warm a small portion of the water with the sugar in a pan over low heat just until the sugar dissolves completely, about 2 minutes, then cool to room temperature.
3
Stir the sugar syrup and lime juice into the strained fruit puree until fully combined.
4
Pour the mixture into a shallow tray (about 350ml capacity) and place in the freezer.
5
After 45 minutes, scrape the semi-frozen mixture with a fork to break up ice crystals.
6
Repeat the scraping every 30-40 minutes for the next 2-3 hours until the whole mixture is a light, fluffy mass of ice crystals.
7
Scoop into two chilled glasses or bowls, 2 scoops each, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 140g140g Water, cold
- 38g38g Sugar White
- 12g12g Lime Juice, freshly squeezed
- 50g50g Papaya, peeled, chopped, substituting for fresh soursop pulp which is unavailable, blended to a puree
