Feijoa Sorbet

It has been a long time since a dessert was as enthusiastically received by my students as this feijoa sorbet. We experimented with several batches in order to achieve the correct balance between the lime and pineapple juices, and the word quickly spread around campus that something brand-new and rather unusual was being created. I introduced this recipe in mid-January, when the domestic feijoa crop is available and relatively inexpensive. The imported fruit, from Australia as well as Chile