This recipe is embarrassingly easy, but nobody needs to know that. This sorbet makes an excellent summer dessert and can be served with fresh tropical fruit. I like to serve sorbets in martini glasses with a small, colorful garnish. If you want to be less subtle, a coconut shell works, too.
Makes: about 1 qt
Total kitchen time: 30 mins
- 2 cans of Kerns Guava Nectar (in the juice section of your grocery store)
- 1/2 can of cream of coconut
- Combine all ingredients (yes, all 2) in a blender or food processor until smooth and airy.
- Freeze. If you’re using an ice cream maker, ensure that the mixture is cold beforehand. If you don’t have an ice cream maker, pour the mixture in a wide, shallow baking dish and still-freeze. After 4 hours (or when ice crystals start to form throughout) scrape with a fork to break them up. You’ll end up with more of a granita than a sorbet, but it will still be delicious.