 | Pink Guava Sorbet6 servings |
| • | 8 oz. The Perfect Purée Pink Guava Puree, thawed |
| • | 4 oz. orange juice |
| • | 2 oz. water |
| • | 1/4 cup granulated sugar |
| Method: | |
| 1. | Mix orange juice, water and sugar in a medium saucepan. Bring ingredients to a boil, reduce heat and simmer for 3 minutes, stirring occasionally. |
| 2. | Remove pan from heat, stir in Pink Guava Puree and allow to cool to room temperature. |
| 3. | Freeze mixture in an ice cream maker according to manufacturer’s directions. |