Pineapple Guava Sorbet
Makes approximately 1 quart
In a large saucepan, combine:
1 1/2 cup water
1 1/2 cup sugar (300g)
zest from 1 lemon
1 1/2 tablespoon light corn syrup (30g)
Over medium heat, stir until sugar is dissolved. The heat helps to release the oil from the zest and the corn syrup helps to create a "creamier" sorbet. Set aside to cool while you prepare the feijoa.
Cut in half crosswise and scoop out flesh of:
3 1/3 lbs / 1.5kg feijoa fruit (approx. 3 cups / 675g flesh)
1/2 cup strained lemon juice
Process until smooth. Add to syrup and stir to combine.
Pour the sorbet base thru a fine-sieved strainer into a clean bowl to remove lemon zest and feijoa seeds. Taste and adjust, adding lemon juice for tartness or sugar for sweetness.
Cover bowl with plastic wrap and refrigerate overnight. Next day, churn in an ice cream maker per the manufacturer's instructions. Transfer to a freezer container with an air-tight lid. Freeze for 4 hours or until firm.
Remove from freezer about 10 minutes before serving to make the sorbet easier to scoop.
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