Tuesday, November 30, 2010

Monthly micro-batch: pineapple guava sorbet

I know most of you are in the middle of snow storms and such, but seriously, pineapple guava is still in the farmers market here in San Francisco. I know it's not fair, but it's true. This fruit is a lot of fun to eat all by itself - just bite of the end and squeeze and suck the luscious center out. But I also thought it would make a tasty, refreshing sorbet. It's light and slightly tropical, so it serves as the perfect foil to all the rich foods of the season.


  • 1 C ripe pineapple guava innards
  • 1 C fresh ginger ale

To get the most out of this fruit, you need to roll it on the countertop to soften it up.

Then chop the top off and squeeze the pulp out, scooping out the center.

Once you've got about a cup of pulp add the ginger ale. I used the Alton Brown recipe for ginger ale. I find it to be a little light on the ginger, but a little more subtle than using lemonade that most sorbet recipes call for.

Add about a cup of ginger ale and watch it bubble!!! Blend it up till smooth. If you don't like bits of guava, you should probably strain, otherwise throw it straight into the ice cream maker.

Process in the ice cream maker till thick and then finish in the freezer.

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