Ingredients
Scale
- 4 cups fresh or frozen guava (about 1.5-2 lbs whole guavas, or 3 cups guava pulp)
- 1 cup granulated sugar
- 1 cup water
- ¼ cup fresh lime juice (about 2-3 limes)
- 1 tablespoon light corn syrup or vodka (optional, for smoother texture)
- Pinch of salt
Instructions
- Prepare the Guava: If using fresh guavas, wash them thoroughly, cut them in half, and scoop out the flesh. If using frozen guava, allow it to thaw slightly. Cut the guava into chunks for easier blending.
- Make the Simple Syrup: In a medium saucepan, combine the sugar and water over medium heat. Stir continuously until the sugar completely dissolves, about 3-5 minutes. Remove from heat and let it cool to room temperature. (Alternatively, you can skip this step and blend the sugar directly with the fruit, though the simple syrup method creates a smoother texture.)
- Blend the Guava: Place the guava chunks in your blender or food processor. Add the cooled simple syrup, fresh lime juice, corn syrup or vodka (if using), and a pinch of salt. Blend on high speed until completely smooth, about 1-2 minutes.
- Strain the Mixture: Pour the blended mixture through a fine-mesh strainer set over a large bowl. Use a spatula or the back of a spoon to press the puree through the strainer, extracting as much liquid as possible while leaving behind the seeds and any fibrous material. This step is crucial for achieving a smooth, silky texture. Discard the seeds and pulp.
- Taste and Adjust: Taste your guava mixture at this point. Add more lime juice if you want more tartness, or more sugar if you prefer it sweeter. Remember that flavors will taste slightly less intense once frozen, so it should taste just a touch sweeter than you ultimately want.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until completely cold. This step helps the sorbet freeze faster and more evenly.
- Freeze Without an Ice Cream Maker: Pour the chilled mixture into a shallow, freezer-safe container (a 9×9-inch baking dish or loaf pan works well). Place in the freezer. After 45 minutes, remove and vigorously stir with a fork or whisk, breaking up any ice crystals forming around the edges. Return to freezer. Repeat this process every 30-45 minutes for the next 3-4 hours until the mixture is frozen but still slightly soft and scoopable. For the final freeze, leave it for 1-2 hours without stirring.
- Freeze With an Ice Cream Maker: If you have an ice cream maker, pour the chilled mixture into your machine and churn according to the manufacturer’s instructions, usually about 20-30 minutes. Transfer to a freezer-safe container and freeze for 2-3 hours until firm.
- Serve: Remove the sorbet from the freezer about 5-10 minutes before serving to soften slightly for easier scooping. Scoop into bowls or cones and enjoy immediately!
Notes
- The quality of your guava makes all the difference! Look for ripe, fragrant guavas for the best flavor.
- Don’t skip the straining step – it’s essential for smooth, seed-free sorbet.
- If your sorbet becomes too hard in the freezer, let it sit at room temperature for 10-15 minutes, or microwave for 10-15 seconds before scooping.
- The optional corn syrup or vodka really does make a difference in texture, keeping the sorbet smoother and easier to scoop.
- Store in an airtight container with plastic wrap pressed directly on the surface to prevent ice crystals from forming.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for simple syrup)
- Category: Desert
- Method: Freezing
- Cuisine: Latin American, Tropical
- Diet: Gluten Free
Nutrition
- Serving Size: ¾ cup (about 120g)
- Calories: 145
- Sugar: 33g
- Sodium: 25mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg