Recipe from The Good Stuff Cookbook by Spike Mendelsohn
Soursop is a fruit I first tried while traveling in the Caribbean. I love the clash of sour and sweet, but more than anything, I love how this name rolls up your tongue. Try saying it 10 times in a row...
A popular tropical fruit native to Mexico, the Caribbean and Central America, soursop tastes a little like creamy strawberries with a hint of pineapple and maybe coconut. It's also commonly known as guanábana. Look for soursop puree in Hispanic markets. More from Spike Mendelsohn's classic menu
Servings: Serves 4
- 2 cups hulled and sliced strawberries
- 2 cups creamy vanilla ice cream
- 1/2 cup soursop puree
- 2 Tbsp. sour cream
- Whipped Cream (below)
- 1 cup chilled heavy cream
- 1/4 cup confectioners' sugar
- 1 tsp. vanilla extract
To make whipped cream: Whip the cream using an upright mixer with a balloon whisk or a handheld electric beater until almost stiff. Gradually add the sugar, beating until well mixed. Add the vanilla. Beat until the cream holds peaks. Top shakes with dollops of the whipped cream.
To make shakes: Combine the strawberries, ice cream, soursop and sour cream in a blender and puree until smooth. Pour the mixture into four 8-ounce glasses and garnish each with a dollop of whipped cream.
Published on May 24, 2010