serves
2
difficulty
Easy
serves
2
people
difficulty
Easy
level
Ingredients
- 110 g (½ cup) caster sugar
- 200 g (about 1) custard apple (see Note) flesh
- 200 g (about 2 cups) crushed ice
Instructions
Heat sugar and 200 ml water in a small saucepan over medium heat. Stir until sugar dissolves, then increase heat to high and cook for 3 minutes or until slightly reduced. Allow syrup to cool completely.
Process syrup, custard apple and ice in a blender until thick and smooth. Serve in tall glasses.
Note
• Substitute 300 g frozen soursop, from Asian food shops. Defrost before using and reduce sugar syrup quantities in recipe by half.
As seen in Feast magazine, Issue 9, pg150.
Photography by Brett Stevens.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
