Cherimoya Citrus Sorbet

Have you ever had the pleasure of sampling a cherimoya?

If not, you're missing out. This tropical fruit native to the Andes region of South America is commonly referred to as both "the jewel of the Incas,” and the “queen of subtropical fruits.” It is the national fruit of Chile, and underneath its scaled, green, heart-shaped exterior lies a white, creamy flesh with a flavor that Mark Twain described as "deliciousness itself". Also called a custard apple, the cherimoya is a heavenly blend of tropical flavors with notes of pineapple, papaya, banana, apple and strawberry. See? I told you, missing out.

Fortunately cherimoya is no longer South America's little secret; its rising popularity has caused production to explode. In addition to a recent growth in exportation, crops are now also grown in Central America, the Mediterranean, Southeast Asia, Australia and, luckily for me, California! They are currently at the peak of their season here in Santa Barbara, so I created a recipe for a refreshing sorbet. A bit of lime juice and zest brightens and enhances the sweet tropical flavors, and a touch of blood orange juice adds a pretty pink tinge. So if you've ever wondered what to do with those exotic-looking green fruits you've eyed at the farmer's market stand recently, this is it! It's just perfect for the warmer days ahead. And if cherimoyas aren't available in your area, keep your eyes peeled at the supermarket because they just might be headed your way soon!

Makes about 1 1/2 quarts
Ingredients
 3 medium to large ripe cherimoyas, peeled and seeded
1/2 cup sugar
2 tsp lime zest
3 tbsp lime juice
1/2 cup blood orange or orange juice
2 tbsp vodka

Instructions 
1. Place cherimoya pulp into a food processor and puree until smooth. Transfer to a mixing bowl and add lime juice and zest, stirring to combine.
 2. Add sugar, blood orange juice and 1/2 cup of water to a small saucepan and bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat and cool completely.
3. When blood orange simple syrup has cooled, add to cherimoya mixture along with vodka and stir to combine. Cover and refrigerate until chilled, then freeze in an ice cream maker.