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1
Cook the guavas:
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2
In a saucepan, combine the sugar and 2 cups of water and bring to a boil.
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3
Peel the guavas with a paring knife or a peeler and chop into small 1/2-inch pieces.
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4
Add the guava to the syrup and simmer until the fruit is falling apart and separates from the seeds easily, 30 to 45 minutes, stirring every 5 minutes.
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5
Remove from the heat.
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6
Strain the fruit:
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7
Pass the cooked guava and syrup through a fine mesh strainer and into a stainless-steel bowl, pushing the fruit through the strainer with the back of a ladle or rubber spatula.
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8
Discard the seeds and pulp.
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9
Place the bowl of guava puree in an ice bath to chill.
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10
Add the lime juice and taste.
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11
If the puree seems overly sweet, add more lime juice or a tablespoon or two of water.
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12
Transfer the sorbet base to the refrigerator and chill for a minimum of 1 hour and up to 2 days.
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13
Churn the sorbet:
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14
Churn the sorbet in an ice cream machine according to the machine manufacturers directions.
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15
The sorbet is finished once it has increased in volume and it holds whisk lines from the stirring mechanism and mounds like softly whipped cream.
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16
Transfer to the freezer for 4 hours to attain a scoopable consistency.
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17
Serving Suggestions:
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18
Serve this sorbet with a crisp wafer.
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19
It is delicious with the passion-fruit curd tart or the meyer lemon curd tart
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20
Storage
