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Guava Sorbet

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5-6 Fresh white guavas
150 grams Grams sugar
250 ml Water
2 tsp Fresh lemon juice
2 tsp Black salt
2 tsp Red chili powder
1 tsp Salt
3-4 Ice cubes

Guava Sorbet

  • 20 minutes+overnight in freezer
  • Serves 2
  • Easy


This tropical Guava sorbet is a very refreshing frozen dessert. With just few ingredients and little time you can get a healthier cousin of ice creams. Guavas are in season and they are full of anti oxidants, probably one of the least expensive fruits with maximum health benefits. Try to add guava in your diet as it will help to remove all the toxins from your body. You can slice it and have it with fresh with sprinkle of rock salt or prepare smoothies and juices. Try this version and make guava sorbet and store it in an air tight freezer safe box. So whenever you are in a mood of indulging into frozen desserts just open the box scoop out and eat it.

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Sorbet /sɔrˈb/ is a frozen dessert made from sweetened water with flavoring (typically fruit juice or fruit purée, wine, and/or liqueur, and very rarely Honey). Sorbet is often confused with Italian ice and often taken to be the same as sherbet.Sorbets/sherbets may also contain alcohol, which lowers the freezing temperature, resulting in softer texture. In the UK and Australia, sherbet refers to a fizzy powder type of sweet.

Whereas ice cream is based on dairy products with air copiously whipped in, sorbet has neither, which makes for a dense and extremely flavorful product. Sorbet is served as a non-fat or low-fat alternative to ice cream.




Chop guava into big chunks and puree it using little water and ice cubes.
Strain the guava juice and keep it aside in a bowl.
In a saucepan, combine the sugar and water.
Stir over low heat to dissolve the sugar and let it boil for 5 minutes.
Take it off the heat and let it cool.


Now, stir in the guava and lime juice and mix well.
Freeze the above mixture for an hour in an air tight container.


Remove it from the freezer and whisk for 4-5 minutes and break all the crystals formed.
Freeze the sorbet for about two hours and remove it from the freezer. Scrape it with fork and then again blend it for 4-5 minutes. Remove it in the box and let it freeze in an air-tight container for 7-8 hours.

Mix the black salt, red chili powder and salt in a bowl and keep it aside to sprinkle on the sorbet.
Remove the sorbet from the box, scoop, sprinkle and serve it.


To serve garnish it with fresh mint leaves and sprinkle the chat masala on it.
You can store this sorbet in the freezer for several days.
You can use pink guavas as well for the sorbet.

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