Guava Sherbet
Ingredients
Directions
Make the syrup
Boil water and sugar for 20 minutes.
Add gelatin softened in a little cold water, then strain.
Freeze
When cool, add guava pulp and freeze.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Gelatin
- Sets the liquid so the sherbet holds a smooth, firm texture when frozen.
- Sugar
- Adds sweetness and softens the frozen texture so it is less icy.
- Guava pulp (in the method)
- Gives the sherbet its main flavour, aroma and fruit body.
The step that matters
Add the gelatin softened in cold water. Gelatin must be fully dissolved into the hot syrup before straining. Undissolved granules do not set and leave rubbery specks in the frozen sherbet.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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