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–+ servings
Four scoops of pink sorbet in a coconut bowl with a lime wedge.
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Guava Sorbet

Creamy, refreshing guava sorbet made with coconut cream and lime. Easy no-churn or machine-friendly vegan dessert perfect for hot days.
Course Dessert
Cuisine American
Prep Time 5 minutes
Chill time 4 hours
Total Time 4 hours 5 minutes
Servings 12 serves
Calories 119kcal

Ingredients

  • 4 cups guava nectar 960 g; or 3 cups fresh or frozen guava, blended and strained for a more vibrant flavor
  • 2/3 cup full-fat coconut cream chilled; 160 g (scoop out the cream only, discard liquid)
  • 1/3 cup light corn syrup 113 g
  • 1 lime juice 30 g
  • 0.5 g salt optional, for balance

Instructions

If using an ice cream maker:

  • Chill the coconut cream in the fridge overnight. Once chilled, scoop out only the thick cream and discard the liquid.
  • Whisk all ingredients in a bowl or blend until smooth.
  • Chill the mixture in the fridge for 2–4 hours until very cold.
  • Pour into your ice cream maker and churn according to manufacturer instructions (usually 20–25 minutes for a Cuisinart).
  • Transfer to a loaf pan or freezer-safe container. Freeze for 2–3 hours until firm.
  • Let sit at room temperature for 5–10 minutes before scooping.

No-churn method:

  • Chill the coconut cream in the fridge overnight. Once chilled, scoop out only the thick cream and discard the liquid.
  • Blend all ingredients until completely smooth.
  • Pour into a loaf pan or freezer-safe container.
  • For better texture, stir with a fork every 30–45 minutes for the first 2 hours to reduce ice crystals.
  • Freeze until solid. Let soften slightly before serving.

Notes

  • Fruit options: You can use fresh or frozen guava instead of nectar. Blend and strain to remove seeds and pulp, then measure 3 cups.
  • Sweetness tip: Guava nectar can vary. Taste the blended mixture before freezing. If it’s not sweet enough, stir in up to 2 tablespoons more corn syrup, or use 2 tablespoons of maple syrup or sugar instead.
  • Texture tip: Straining blended guava improves smoothness.
  • Ice cream maker tip: The Cuisinart freezer bowl must be frozen solid before use. Freeze for at least 24 hours. Shake it — if you hear sloshing, it’s not frozen and won’t churn properly.
  • Garnish suggestion: Top with lime zest or toasted coconut flakes before serving. 

Nutrition

Calories: 119kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 28mg | Potassium: 78mg | Fiber: 1g | Sugar: 18g | Vitamin A: 31IU | Vitamin C: 18mg | Calcium: 12mg | Iron: 0.3mg