Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Guava Sorbet Recipe

 Guava Sorbet Photo : Jackie Cameron

Guava Sorbet
Photo : Jackie Cameron

Guava Sorbet

A few weeks ago I was invited to help judge the Sunday Times Food Awards 2010, hosted in association with Foodcorp. Our task was to look for the hottest talent in our South African kitchens. Written entries were reviewed and a short-list of six contestants competed at the South African Chef's Association kitchen in Joburg. A first-class experience!

The contestants were required to make interesting dishes from ingredients such as guavas, rhubarb, white peaches, fennel, strawberries, pigeon, springbok loin and lamb kidneys.

Yields : about 1½ litres

Ingredients :

1 kg Fresh Guavas

500ml Water

500ml Castor Sugar

2 Lemons freshly squeezed

15 ml Liquid Glucose (try your local Pharmacy for this)

Method :

1) Place all the above ingredients into a pot and bring to the boil

2) Allow simmering until the guavas are soft

3) Liquidise and strain. Refrigerate overnight

4) Churn the guava liquid in an ice cream machine. If an ice cream machine is not available, put chilled mixture into freezer. Whisk every 30 - 45 minutes until frozen to allow for a light fluffy sorbet  

Please post your comments and any food-related questions below.

I look forward to hearing from you.

 jackie cameron

Jackie Cameron
Head Chef
Hartford House
+27 33 263 2713