Preparation:

1) Cut the fruit into wedges to more easily scrape out the seeds then remove the seeds and the skin.

2) Put the flesh of the fruit into a blender or other type of machine to turn the flesh into a smooth puree. Pass the puree through a sieveto remove any small chunks.

3) Add the juice of the lemon to the puree both to preserve the color and to balance the natural sweetness of the ripe Cherimoya.

4) In a pot, put the cup of water and the 3/4 cup of sugar. Bring just short of a boil mixing constantly to dissolve the sugar into the water. Set aside when the sugar is completely dissolved.

5) Make a julienne of a small amount of just the yellow of the lemon skin. Blanche briefly in boiling water and drain quickly. Set aside. If you plan to use the sorbet with other flavors such as chocolate syrup, you may choose to omit this ingredient.

6) While the sugar water is still warm, mix in the puree of fruit and the julienne of lemon zest if required, mix together and set aside to cool.

7) When room temperature, pour into sorbet maker and run until finished. Each machine and processor will require a different amount of time. Due to the thick, creamy texture of the Cherimoya flesh the sorbet will make a lovely, creamy sorbet that is more like ice cream.

8) From here you can either enjoy just as is or experiment with various other tastes. You can serve with fruit or cake and pies depending on your own preferences. You can also make a puree of berries to use as a syrup. You could also use chocolate syrup. This may not appeal to everyone, but I love it.