With the temperatures climbing, it’s time to once again dust off the ice cream machine, and get cracking on those frozen treats that make a hot day bearable.

This time I chose to go for a tropical themed sorbet because I love how it evokes images of being in the tropics, by the beach…and also because my local green grocer had a special on guava juice. I simply mixed pineapple one part pineapple juice to two parts guava juice, and dissolved 25% by volume of sugar – the magic sorbet ratio provided for by David Lebovitz.

To put it simply:
1 cup pineapple juice
2 cups guava juice
3/4 cups sugar

Simply dissolve the sugar into the juices – I heated the juice up gently – and then chill and freeze according to your ice cream machine’s manufacturer’s instructions.

A vertical photograph of scoops of pale pink sorbet in a glass, topped with frilly paper umbrellas

Et Voila! A frozen tropical treat to sooth away the blistering heat at your next Christmas party.


  1. Trent @ Food Assault December 5, 2013 at 10:44 am

    Yummmm, looks refreshing. What ice cream machine do you use Tammi?

    1. Tammi Kwok December 6, 2013 at 5:36 am

      Hi Trent!

      I use a 2L Cuisinart ice cream machine. In metallic red, because it makes it go faster. =)

    1. Tammi Kwok December 6, 2013 at 5:38 am

      It’s definitely something you could do. I’ve also heard of methods where you stir them up every couple of hours when you’re freezing them. Alternatively, you could freeze the mixture in ice cube trays, then just put the ice cubes through the blender with an egg white. Whatever works for you!


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