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Serving up pink guava sorbet swirled into toasted coconut ice cream

Serving up pink guava sorbet swirled into toasted coconut ice cream

In defiance of the rule, in these United States, that one shouldn’t have ice cream after Labor Day, I am eating toasted coconut ice cream. There might be room for redemption, however, as I also whipped up a halfway-healthy pink guava sorbet which was swirled into the delicious coconutty goodness. I do not have fresh guavas at my disposal so I used a puree that I ordered online. The puree was reminiscent of a freshly picked, ripe pink guava from Jamaica, except my Jamaican guavas were always free and this 30-ounce jar of frozen puree was $25 plus the cost of overnight shipping. I could shed a tear, but when I think of how much a pound of inferior Atlantic salmon costs in Jamaica, while here I can easily walk down to the river and catch (or bargain for) a gigantic, delicious, Pacific chinook, I realize it’s worth it. 

Three scoops, please

Three scoops, please

Because I used David Lebovitz’s recipe from The Perfect Scoop to make the toasted coconut ice cream, I won’t share it here but feel free to buy the book or google the method that other bloggers have reproduced with permission. Below is the recipe for my pink guava sorbet that is lovely on its own but benefits from pairing with ice cream.

1. In a saucepan over medium heat, whisk together

3/4 cup water

3/4 cup sugar

the juice of a large lime (about 2 Tbsps)

5 fresh kaffir lime leaves

2. Stir until sugar is dissolved.

3. Reduce heat and  add

1 1/2 cups Guava Puree

4. Stir until guava puree is well blended

5. Remove from heat and chill over an ice bath (place pan in a large bowl of ice, stirring occasionally)

6. When mixture has cooled, discard lime leaves and churn in an ice-cream maker according to manufacturer’s instructions. IF you do not have an ice-cream maker spread the mixture onto a cookie sheet, freeze, then churn the mixture in a blender until smooth.

7. Keep frozen until ready to serve