Before you get started, sing with me: her name was lola, she was a showgirl….

It’s a pool party in here!! Well, there’s no pool and no lifeguard BUT the exact same summery feeling of splashing in the water – with drink in hand – has been captured in this fresh-from-the-tropics recipe to make a Grapefruit Guava and Rum Sorbet. This is the equivalent of a frozen cocktail, like a daiquiri kinda thing – cabana boy included! (though you need to find your own).

Can you taste this sorbet? The sweet fragrant guava with tangy grapefruit and a nice kick of rum to bring it all together *DROOOOOOL*.

Put on your bathing suit, slap some sunscreen on that beach-starved skin and jump in!

Grapefruit Guava and Rum Sorbet

Makes half a litre (ish)

NOTE: It’s nearly impossible to find fresh guavas here in the north pole, so I used guava nectar. It actually tastes super nice and it’s perrrfect for this type of recipe, it can also be used in blended cocktails (no need to strain, puree, etc). You can find guava nectar in the ethnic section of your food market (by all the weird juices) or at any latino/asian market. Don’t buy concentrate!

Ingredients

– 2 cups guava nectar
– 1/2 cup freshly squeezed grapefruit juice
– 2 sheets gelatin (you can substitute for 1 teaspoon of powdered gelatin)
– 3 tablespoons dark rum of your preference

Instructions

1. Heat up a bit of the guava nectar (about 1/2 cup) and add the rum. Bring it almost to a simmer (don’t boil) and remove from the heat.
2. Soften the gelatin sheets in a bowl with warm water (or mix your powdered gelatin with a bit of warm water). Soak them for about 2-3 min until ready, then squeeze excess water and add to the warm guava/rum mix and stir to dissolve completely (if using powdered gelatin, just add it directly).
3. In a big bowl mix everything: the freshly squeezed grapefruit juice, the rest of the guava nectar, and the rum/guava mix with the already dissolved gelatin. Stir well. If needed add a teeny bit more guava (for sweetness) or grapefruit (for tartness).
4. Place the mix in your ice cream maker and follow manufacturer instructions (I think they’re all pretty much the same no?).

Once it has reached the desired consistency, remove from ice cream machine, scoop in a glass or cone, and get your maracas out cuz this shit’s gooooood.

Ps. You can freeze leftover sorbet, but mind you it’ll get somewhat hard – so whenever you want some, take it out and leave it at room temp for 15 min to soften.

Salud!

Want more frozen treats? Check out this one!

CREDIT:
Photos and styling by Artful Desperado