| • | 60 g. Amarula Cream liqueur |
| • | 800 g. The Perfect Purée Pink Guava Puree, thawed |
| • | 800 g. The Perfect Purée Coconut Puree, thawed |
| • | 80 g. sugar |
| • | 80 g. water |
| • | 30 g. fresh lemon juice |
| • | 4 gelatin sheets |
| |
| Method: |
| 1. | Bloom the gelatin sheets in cold water for 15 minutes. |
| 2. | Bring the sugar and water to a simmer to dissolve the crystals. |
| 3. | Drain the gelatin and stir into the sugar syrup to melt. |
4. | Blend with the rest of the ingredients in a blender or with an immersion blender to combine thoroughly. | 5. | Mold and freeze. | 
