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Beverage
2 - 3 servings
10 minutes
5 minutes
Chef Tom Fraker
2 Soursops - seeded; flesh scooped out
1 cup Orange Sherbet
1/2 cup Vanilla Bean Ice Cream
1 cup Whole Milk
3 Ice Cubes
Place all ingredients into a blender and process until smooth and creamy.
To ripen the soursop quickly, cover them in rice, in an air tight container for about 24 hours at room temperature.
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