This guava sorbet is a refreshingly satisfying treat. If you don’t have an ice cream machine, a bit of light whisking is a small price to pay.

Ingredients

• 2 x 410 g cans Rhodes Quality Guava Halves in Syrup
• 65 ml (1/4 C) castor sugar
• 30 – 45 ml (2 – 3 T) lemon or lime juice
• 2 egg whites, stiffly beaten

Method

1. Drain the can of Rhodes Quality Guavas in Syrup and place the fruit in a blender with the sugar and lemon or lime juice and blend until smooth.
2. Push the mixture through a sieve and place in a metal mixing bowl.
3. Fold in the egg whites and place the bowl in the freezer.
4. Stir and break up any ice crystals every 30 minutes or so until the sorbet is too frozen to stir any longer then transfer to a storage container, cover and keep frozen until required.