Guava Sorbet
from the kitchen of Sharmagne Leland St.John
2 dozen guavas, approximately
Xylitol (natural sweetener)to taste
1 tablespoon lemon juice, freshly squeezed
A pinch of pink salt
For best results, start with washed, chilled guavas.
Place on cutting board and thinly slice off the stem end and the flower end.
Place in a blender with a small amount of water.
Gently pulse just enough to extract most of the juice, but not grind up the seeds, they will make it bitter.
Place a small mesh strainer over a large bowl. With your fingers or a spatula, press the juice out of the blended guava mixture. Do this in batches.
Once you are satisfied you have squeezed out all the juice, place the contents of the strainer into your composter.
Add the xylitol or preferred sweetener, the lemon juice, salt and mix well to combine.
Following the directions on your ice cream maker, blend until a soft sorbet has need achieved.
Scoop into ramekins and place in the freezer.
Serve with demitasse spoons. This makes a fabulous palette cleanser between courses or as a dessert.
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