Guava Sorbet Recipe
Ingredients
| Guavas | 398 Milliliter | |
| 150 ml (2/3 cup) pure orangejuice | ||
| Icing Sugar | 1/2 Cup (16 tbs) | |
| Passion fruit | 2 | |
| Egg white | 1 | |
Directions
1. Place the guavas and their syrup, orange juice and icing sugar in a blender or food processor and work until smooth; sieve to remove the seeds.
2. Halve the passion fruit and scoop the flesh into a sieve over a bowl. Press through the sieve to extract as much juice as possible. Stir into the guava puree.
3. Pour into a rigid freezerproof container, cover, seal and freeze for about 3 hours, until slushy. Turn into a bowl.
4. Whisk the egg white until stiff, then whisk into the half-frozen guava puree. Return to the container, cover, seal and freeze for about 2 hours, until firm.
2. Halve the passion fruit and scoop the flesh into a sieve over a bowl. Press through the sieve to extract as much juice as possible. Stir into the guava puree.
3. Pour into a rigid freezerproof container, cover, seal and freeze for about 3 hours, until slushy. Turn into a bowl.
4. Whisk the egg white until stiff, then whisk into the half-frozen guava puree. Return to the container, cover, seal and freeze for about 2 hours, until firm.
Chef
