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Guava sherbet

Guava Sherbet

The tropical sherbet you didn’t know you were waiting for.
Prep Time 5 minutes
Cook Time 40 minutes
refrigeration 2 hours
Course Dessert
Cuisine American, Caribbean
Servings 1 Quart


  • 1 lb fresh yellow or pink guava, peeled
  • 2 1/2 cups whole milk
  • 1 cup sugar
  • zest and juice of 1 lime
  • 1/2 tablespoon tapioca starch


  • Place all ingredients in a sturdy bowl. Use an immersion blender to blend the ingredients until just seeds remain.
  • Whisk the mixture through a metal sieve into a second bowl. Cover and refrigerate at least 2 hours or up to 24.
  • Add to ice cream maker and churn according to manufacturers instructions.
  • Eat immediately or scoop into an air tight, freeze safe container and freeze until you want to eat it!


  • I used my Cusinart Ice Cream and Gelato maker (and the ice cream paddle) but any 1 1/2-2 quart ice cream maker should work! 
  • I love this ice cream container. It doesn’t look like much but it’s often on sale for about $7 and keeps my homemade ice cream ice and freezer burn-free for over a week. 
Keyword dessert