Guava and Kampot Pepper Sorbet
- 25 min preparation time
- 10 min cooking time
Ingredients
- 500g of guavas, cut into pieces
- 175 ml of water
- 150g white sugar
- 1 teaspoon of Sainte Lucie Kampot pepper
Preparation
- Blend the guava with the water and pepper in a blender, then strain the mixture through a sieve.
- Pour the mixture into a saucepan and add the sugar. Bring to a boil over medium heat and cook for 10 minutes, stirring constantly.
- Let it cool, then refrigerate it overnight.
- Mix the mixture in an ice cream maker, then store it in the freezer.
