At Santa Fe’s Paloma, Chef Jessica Brewer is a dessert innovator and flavor magician. Here she shares with TABLE readers a tangy, wonderful component that stands on its own as a dessert to make at home.
GUAVA SORBET RECIPE
Ingredients
35 oz Guava puree
15 oz Simple syrup (equal parts sugar and water)
5 oz Lime juice
2.5 oz Vodka
Instructions
Combine all ingredients and spin in ice cream maker per your machine’s settings.
Allow to freeze for at least eight hours.
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Sorbet is scoopable directly from freezer.
RECIPE BY CHEF JESSICA BREWER, PALOMA / STYLING BY KEITH RECKER / PHOTOGRAPHY BY TIRA HOWARD
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