Guanabana Sorbet

In a small saucepan, combine the Piloncillo and Water. Heat over medium heat, stirring occasionally, until the Piloncillo is completely dissolved and a light syrup forms. Remove from heat and let the Piloncillo syrup cool completely.

In a large blender, combine the Guanabana pulp, cooled Piloncillo syrup, Lime juice, and Mexican cinnamon.

Blend on high speed until the mixture is completely smooth and free of any lumps. For an extra smooth sorbet, you may strain the mixture through a fine-mesh sieve, though good quality Guanabana pulp usually does not require this.