- 1 1/4 cups sugar
- 1 1/2 cups water, divided
- 1 teaspoon unflavored gelatin
- 3/4 cup cold whole milk
- 2 (14-ounce) packages frozen guanabana (soursop) purée, such as Goya brand, thawed in refrigerator (3 cups)
- 2 (1/2-pound) papayas
- 2 mangoes
- 1/2 cup fresh pomegranate seeds
- 2 teaspoons fresh lime juice
- Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar has dissolved. Transfer syrup to a metal bowl and quick-chill by putting bowl in an ice bath and stirring occasionally until cold, about 5 minutes.
- Add remaining 1/4 cup water to saucepan and sprinkle gelatin over it, then let stand 1 minute to soften. Bring to a bare simmer, stirring until gelatin has dissolved. Add to syrup along with milk and guanabana purée.
- Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.
- Peel, halve, and seed papayas, then cut into bite-size pieces. Peel and pit mangoes, then cut into bite-size pieces. Toss fruit with pomegranate seeds and lime juice and serve with slightly softened sherbet.