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    For the Simple Syrup
  • 1 cup C&H® Organic Raw Cane Sugar

  • 1 cup Water

  • For the Sorbet
  • 1 ½ cups Simple syrup

  • 28 ounces Pink guava puree, thawed if frozen

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Prep Time: 45 minutes / Freeze Time: At least 8 hours or overnight / Yields: About 8 servings
Step 1

Prepare the simple syrup. In a small saucepan, combine sugar and water. Bring the mixture to a boil. Stir until sugar dissolves. Remove from heat and allow the syrup to cool. 

Step 2

Mix guava paste and simple syrup. Freeze mixture in an ice cream maker according to manufacturer’s instructions.

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