Fresh guava always tastes a little funny to me, but I love guava nectar, which is why we chose to use it here in place of making our own puree from scratch. Guava nectar is easily found in the Goya aisle of nearly any grocery store. .
Ingredients
Makes about 425 g (1 pint)
Step 1
Bloom the gelatin (see page 29).
Step 2
Warm a little bit of the guava nectar and whisk in the gelatin to dissolve. Whisk in the remaining guava nectar, the glucose, lime juice, and salt until everything is fully dissolved and incorporated.
Step 3
Pour the mixture into your ice cream machine and freeze according to the manufacturer’s instructions. The sorbet is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
notes
Step 4
Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon. In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.
Step 5
Instead of a whisk, use a hand blender to mix the sorbet base.
Step 6
While making the sorbet base, taste it. Do you think it should be sweeter? Saltier? Add more glucose, lime juice, or salt if necessary to balance (see page 26)
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