Sorbete de Guayaba

Guava Sherbet

This is not a sorbet as we know it, but more of a thick drink. You could freeze it if you wish. It uses up the syrup and pulp from the previous recipe.



Put the syrup in a blender together with the seeds which will still have a good deal of pulp around them. Switch the motor on in short bursts to loosen the seeds from the pulp. Rub the mixture through a sieve and return it to the rinsed-out blender. Add the liquid and yoghurt. Blend, chill and sieve.