This Guava Sorbet is an easy tropical sorbet made with three ingredients: guava nectar, coconut milk and lime. This creamy frozen dessert is perfectly refreshing, just in time for summer.
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The inspiration for this easy sorbet came from research I did when I was making my Guava Mousse Cakes. I saw recipes for plain guava sorbet and thought I could amp it up with the addition of coconut milk and lime, which are totally optional. I also referenced Searching for Spice for their strawberry sorbet recipe.
If you have followed me for a bit you know I love to make ice cream every once in a while. It all started with my Oat-of-this-Swirled Copycat Ice Cream. Then, when I got the ice cream itch this year, I developed an ice cream based off my favorite tea, Chamomile Ice Cream, which was a huge hit with my family. I had never made a sorbet before this, so I was excited to try it out with this tropical flavor.
Why you’ll love this recipe
- This recipe only requires three ingredients and two of them are optional!
- You can make guava sorbet without an ice cream maker as well.
- The coconut milk makes this sorbet extra creamy.
- There is little to no prep time.
- Guava nectar flavors and sweetens the sorbet.
- Coconut milk makes it creamy.
- Lime zest and juice balance the sweetness.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize sorbet to your liking:
- No coconut milk — omit the coconut milk
- No lime — omit the lime zest and/or juice
- Sweeter — add up to ⅓ cup granulated sugar while heating together the ingredients
- Vodka — mix in 2 tablespoons of vodka to the mixture before pouring it into the ice cream maker to keep the sorbet from freezing too hard
- Lemon — sub the lime for lemon
- Guava paste — If you cannot find guava nectar, use guava paste and add 20 ounces of water to one block of guava paste over medium low heat until melted together, whisking to remove lumps
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make guava sorbet
Step 1: Combine the guava nectar, coconut milk, lime zest and lime juice in a large pot.
Step 2: Add food coloring, if desired, and heat over low while stirring.
Step 3: Pour the chilled sorbet base into the ice cream machine. Churn according to the manufacturer’s instructions.
Step 4: Enjoy after churning or transfer to a freezer-safe container and freeze solid to serve later.
- Whisk the mixture occasionally while it chills so the coconut milk does not fully separate.
- Chop the lime zest finely if you want a smoother texture.
- Check your ice cream maker’s capacity. You may need to churn in two batches.
Homemade sorbet will last about one month in the freezer.
Yes, you can omit the coconut milk and/or the lime and proceed with just the guava nectar.
Yes, sorbet can be made without an ice cream maker, just add 2 tablespoons of vodka (optional) and freeze the base in a freezer-safe pan and stir every 30 minutes until frozen.
More recipes you’ll love
Lastly, if you make this Guava Sorbet recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
- 33.8 oz guava nectar
- 1 14- oz can coconut milk full fat
- 1 lime juiced and zested
- Few drops pink food coloring optional
- The mixture can be made and chilled ahead of time before you are ready to put it in the ice cream maker.
Make the sorbet
- In a medium saucepan over low heat combine the guava nectar, coconut milk and lime zest and juice. Whisk together and heat until the coconut milk solids are fully melted. Add food coloring, if desired*.
- Remove from heat and cool until thoroughly chilled in the refrigerator. If you are short on time, place the mixture in a sealable plastic bag set into a large bowl of ice in the refrigerator. This will chill the mixture in about 30-45 minutes.
- Whisk the chilled mixture thoroughly before pouring it into the ice cream maker*. Churn according to the manufacturer’s instructions. I use the Kitchenaid ice cream maker freezer bowl attachment, which takes about 30 minutes to churn on low.
- Either serve immediately or remove the sorbet to an airtight freezer-safe container to freeze solid. Let sit at room temperature for 10 minutes before scooping. Garnish with lime zest and coconut flakes, if desired.