Guava and lime sorbet

Guava and lime sorbet

By
From
The Produce Companion
Makes
750 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1kg pink-fleshed apple guava, chopped, (including skin)
230g caster sugar
1 lime, zested and juiced

Method

  1. Purée the guava in a blender or food processor. Strain through a fine-mesh sieve into a saucepan, discarding the pulp. This should give you about 750 ml of juice.
  2. Add the sugar and lime juice and stir over low heat until the sugar dissolves. Increase the heat to medium and cook for 5 minutes, or until syrupy. Remove from the heat and stir through the lime zest. Set aside to cool.
  3. Pour the mixture into a wide metal tray and freeze for 3–4 hours, until just firm.
  4. Remove the sorbet from the freezer and cut into pieces while still in the tray. Scoop the pieces into a food processor and blend until smooth (do this in batches if necessary), then return the mixture to the tray. Freeze for a further 3 hours, until firm. This sorbet can be stored in the freezer for up to 1 month – if storing, put the mixture into an airtight container after blending.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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