Prep 5 mins
Cook 15 mins
From Australia the Beautiful Cookbook. “On the Coral Coast in Far North Queensland, a tropical fruit industry is growing rapidly. The guava is one of the fruits cultivated there. It is a native of South America, from where the Spanish and Portuguese Spread it throughout the world. .There are two main species grown in Australia, the common guava, which has yellow, white or pink flesh, and the cherry guava, which has red flesh and is sweeter and more acidic. Guava is a scented fruit that must be perfectly ripe when used. The best guavas I have tasted were from Mossman, just north of Port Douglas.” Cook time doesn’t include freezer time. Requires an ice cream maker.
- 3⁄4 cup plus 1 1/2 tablespoons sugar (200 g)
- 3⁄4 cup plus 1 1/2 tablespoons water (200 ml)
- 1 lb guava, strained, pureed (500 g, about 750 g/1 1/2 lb unpeeled)
- In small pan over medium heat, stir together the sugar and water until the sugar dissolves. Let cool. Place the guava puree in a bowl and stir the cooled sugar syrup into it. Freeze in an ice cream maker according to the manufacturer’s directions
- Serve immediately in order to realize the best flavor and texture. Can also be stored in the freezer for several days.