I have been wanting to make sorbet for a while but get dissuaded each time I see that recipes call for an ice cream maker. I know ice cream can be made with a little effort without a machine but if it’s out there in the market, I don’t see why I shouldn’t have it. But I’m only worried that I’ll use it probably 3 times a year and then it’ll end up at the back of my cabinet.
I wanted to make a sorbet in a refreshing tropical flavour and guava seemed to be the perfect choice.
Guava Sorbet
400ml / 14 fl oz. guava juice
25 ml guava ‘crush’* (pulp+sugar mixture) mixed with 75 ml water
Juice of 1 lime
100g. / 3.5 oz. sugar
200ml / 7 fl oz. water
- In a sacepan, combine the sugar and water. Stir over low heat to dissolve the sugar. Let it boil for 5 minutes. Take it off the heat and let it cool. (The base of a good sorbet would be a good sugar syrup. This gives it elasticity, so that it can be scooped with ease).
- Next, stir in the guava juice, the crush mixture and lime juice. For extra flavour, drop the lime wedges in the mixture.
- Freeze this mixture for an hour (I’d recommend using an air tight container). Discard the lime wedges and then whisk it rigourously to break all the crystals formed.
- Freeze the sorbet for about two hours before beating it again. And then finally a third time after yet another hour.
And there you have your sorbet! You know you can indulge because it’s fat free! :D
*This gives the sorbet a pretty pink colour and makes it sweeter. If you don’t have this, you can omit it and simply increase the sugar in the syrup. You could also try a raspberry syrup instead.
If you haven’t whipped it regularly, chances are that there will be some crystal formation, which will give you a rough sorbet, but don’t worry we have a euphemism for it – a granita – the rustic version of the sorbet fromItaly!
Verdict: My awfully fussy sis loved it. She is quite a difficult person to impress. Once she says she’s happy with what I’ve made I know my experiment is a success. :D
What I’ll do differently:
I loved the fragrance of mint as a garnish. Maybe I’ll throw in some chopped mint leaves the next time around.
All in all, a fun experiment and so easy to make!