This homemade guava sorbet or sherbet is all we need for this summer. It’s a dessert that is fresh and slightly sweet. It is ideal for the summer season because it does not contain milk, which makes it much lighter, and that, when it’s hot outside, is much appreciated.Jump to recipe
Now, guava, for people who do not know what it is, is a tropical fruit, that’s really common in a lot of places near the equator and on the equator, because of the type of climate. It is a yellow fruit on the outside, the size of a lemon or smaller sometimes. And there are two types of guava, they are pink or white on the inside, and they have small light-colored seeds, which are round.
They are full of flavor, and they smell a lot when you carry some in a bag or in the car. It is a very fresh and very sweet aroma. It’s a flavor that goes very well, for example, with chile, dulce de leche, and cream of any kind, so it goes well with a lot of different things.
There are places of the world where it is very difficult to find guavas, because they are not typical, or people just don’t know them. I know many people who in fact have never tasted a guava in their life, which is a shame.
You can make this sorbet with pink or white guava, whichever you prefer, and we guarantee it will be delicious both ways.
Guava is a fruit that is sweet but a bit acid too, like blueberries, but much larger and has more richness to it. It is a very beautiful fruit that in Mexico is used for many things, and for desserts it is also very good, because of it’s flavor.
If you like this recipe, you have to check out our guava cream pie with dulce de leche.
Homemade guava sorbet or sherbet
- 17.70 oz (500 gr) guavas, ripe
- 1/2 C (3.50 oz) (100 gr) granualated white sugar
- 1 pinch salt
- The juice of 1 lemon or two limes
- Cut the guavas into cubes, taking out the seeds and all.
- Place a large skillet over medium-low heat and add the guavas with the sugar and salt. Cook for about 20 minutes, stirring occasionally, until the guavas are soft.
- Let the guavas cool for 5 minutes, then place them in a food processor or blender and process and puree until smooth and free of lumps.
- Place in a medium bowl with a strainer and strain the guava puree to remove the remaining seeds or any existing lump.
- Add the lime juice to the guava mixture and mix well with a spoon.
- Pour the mixture into an ice cream container or a bowl with a lid and freeze for at least 8 hours for the sorbet to form.
- Remove the sorbet from the freezer 5 minutes before serving to soften slightly, and it is ready to eat.