Guava Sherbet
The tropical sherbet you didn’t know you were waiting for.
Ingredients
- 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
Instructions
- 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!
Notes
- 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.