Remove the skin and seeds from the soursop. Set aside.

In a small pot, combine 2 cups water and the agave syrup. Heat on the stove. When it starts to boil, add the soursop pulp and mix.

Once it starts boiling, remove from heat, cover, and let it rest for 10 minutes.

After 10 minutes, strain the mixture through a sieve. Set aside.

Dissolve the gelatin in 1 cup water and let it bloom. You can melt it in the microwave in 10-second intervals or in a double boiler.

Add the gelatin to the soursop mixture and place it in the freezer for 25 minutes.

Prepare your molds by greasing them with butter and placing them in the refrigerator. For this recipe, I used metal rings in different sizes lined with plastic wrap, but you can use any mold you like.

After 25 minutes, remove the mixture from the freezer and beat it on high speed with a hand mixer. This will give the mixture a "foamy" texture, which I love because it creates tiny bubbles in your mouth when you eat it.

Pour the mixture into the molds and refrigerate for 1 hour.

Unmold and decorate as you like. For this recipe, I used maraschino cherries, mint leaves, and for the photo, a piece of soursop.

Enjoy!