• 370 g (13 oz) feijoa flesh
• 50 ml (1¾ fl oz) lime juice
• 135 ml (4½ fl oz) sorbet base

Put all the ingredients in a food processor, add 35 ml (1⅛ fl oz) water and purée until smooth. Transfer to an ice-cream machine and churn until frozen. If you don’t have an ice-cream machine, pour into a shallow freezer container. Freeze until semi-frozen, then whisk very thoroughly. Freeze and whisk again, twice more.