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
35 oz Guava puree
15 oz Simple syrup (equal parts sugar and water)
5 oz Lime juice
2.5 oz Vodka
Combine all ingredients and spin in ice cream maker per your machine’s settings.
Allow to freeze for at least eight hours.
Sorbet is scoopable directly from freezer.
RECIPE BY CHEF JESSICA BREWER, PALOMA / STYLING BY KEITH RECKER / PHOTOGRAPHY BY TIRA HOWARD
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