Guava-blood Orange Sarbet Recipe

Bloom gelatin

Sprinkle 2 tsp powdered gelatin over 3 tbs cold water in a small bowl. Let sit 5–10 minutes until spongy.

Combine 2 cups coconut milk, 1 cup heavy cream, 1/2 cup granulated sugar, 1 tsp fine sea salt and the seeds scraped from 1 vanilla bean (or 1 tbs vanilla extract) in a medium saucepan over medium heat. Warm gently, stirring, until sugar dissolves and mixture is steaming but not boiling (do not boil) — about 6–8 minutes.

Remove saucepan from heat. Add the bloomed gelatin and stir until fully dissolved, about 1–2 minutes. If using vanilla bean pod, remove it now. Taste and adjust salt or sweetness if needed.

Pour the panna cotta mixture through a fine-mesh sieve into a measuring cup or bowl to remove any solids. Divide into 6 small serving glasses or molds (roughly 4–5 oz each). Let cool to room temperature, then cover and refrigerate at least 4 hours or until set (overnight is fine).

Make a simple syrup: in a small saucepan combine 2/3 cup granulated sugar and 1/2 cup water. Warm over medium heat, stirring until sugar dissolves. Bring to a bare simmer for 1 minute, then remove from heat and cool to room temperature.

In a bowl, combine 1 1/4 cups ripe guava puree and 1 cup fresh blood orange juice. Strain if desired through a fine sieve to remove seeds and fibers for a smoother sorbet.

Stir the cooled simple syrup into the guava–blood orange mixture. Add 2 tbs fresh lime juice, 1 tsp neutral spirit or light rum (optional), and 1/4 tsp salt. Taste and adjust acidity or sweetness — the mix should taste slightly brighter than you want the finished sorbet because freezing mutes flavor.

Chill the sorbet base thoroughly in the refrigerator for at least 1 hour (preferably 2) until very cold. Process in an ice cream maker according to manufacturer’s instructions until soft‑set, about 20–25 minutes. Transfer to a shallow container and freeze at least 2 hours to firm up.

If you don’t have an ice cream maker: freeze the mixture in a shallow metal pan. Every 30 minutes for the first 2–3 hours, scrape and break up the ice crystals vigorously with a fork until evenly frozen and scoopable.

In a small saucepan combine 1/2 cup lilikoi pulp and 2 tbs granulated sugar. Warm over low heat, stirring, until sugar dissolves and mixture thickens slightly, about 3–4 minutes. Do not boil.

Remove from heat and stir in 2 tsp dark or aged rum. Let cool to room temperature; the sauce will thicken a little more as it cools. Chill if not using immediately.

If your coconut panna cotta was refrigerated, remove from fridge 10 minutes before plating so it’s not too cold to accept the sorbet.

Scoop or lightly spoon a generous quenelle (or 1 large scoop) of guava–blood orange sorbet onto each panna cotta serving. Spoon 1/2 to 1 tbs lilikoi‑rum drizzle over the sorbet (reserve some drizzle to the side if desired).

Scatter about 1/2 tbs finely julienned candied ginger and a few toasted coconut flakes over each serving. Garnish with a blood orange slice or segment and 1 fresh mint leaf per serving.

Serve immediately. If not serving right away, keep sorbet frozen and assemble just before presenting to preserve texture.