Guava, Lime & Tequila Sorbet
- 175 g/6oz caster sugar
- 425 ml/15 fl oz water
- 4 fresh ripe guavas or 8 canned guava halves
- 2 tbsp tequila
- juice of 1/2 lime, or to taste
- 1 egg white
Heat the sugar and water in a heavy-based saucepan over low heat until the sugar has dissolved. When the liquid turns clear, boil for 5 minutes, or until a thick syrup forms. Remove the pan from the heat and let cool. Cut the fresh guavas, if using, in half. Scoop out the flesh. Discard the seeds from the fresh or canned guava flesh. Transfer to a food processor or blender and process until smooth.
Add the puree to the syrup with the tequila and lime juice to taste. Transfer the mixture to a freezer-proof container and freeze for 1 hour, or until slushy. Remove from the freezer and process again until smooth. Return to the freezer and freeze until firm. Process again until smooth. With the motor still running, add the egg white through the feeder tube. Freeze until solid. Transfer the sorbet to the refrigerator 15 minutes before serving. Serve in scoops.