78 BULLETIN 77, HAWAII EXPERIMENT STATION 



Soursop and pineapple sherbet 



6-8 servings 



IV2 cups soursop juice 1 cup sugar 



1 cup pineapple juice 1 egg white 



1 cup water 



Combine sugar and water and boil 5 minutes. Cool to lukewarm, add fruit 

 juice and unbeaten egg white, and freeze in an ice-cream freezer using 8 

 parts of ice to 1 part of ice-cream salt. 



Soursop sherbet 



yield iy 2 quarts 



2 cups soursop juice % cup sugar 



2 cups water 1 egg white 



1 tablespoon lemon juice 



Make a syrup of sugar and water by boiling 5 minutes. Cool to lukewarm. 

 Add soursop juice and unbeaten egg white, and pour into freezing container. 

 Freeze with 8 parts of ice and 1 part of ice-cream salt. 



Soursop mousse 



6 servings 



20 marshmallows 1 cup soursop juice 



% cup water 1 cup whipping cream 



2 tablespoons sugar 



Add sugar and marshmallows to water, heating slowly until marshmallows 

 are softened and a smooth mixture is obtained. Cool, and add soursop juice. 

 Allow to stand in a cool place until partially congealed, then add cream 

 which has been whipped. Pour into mold and freeze in a mechanical 

 refrigerator or in a mixture of 3 parts of ice to 1 part of ice-cream salt. 



