Guava and Black Salt Sorbet
Ingredients:
370 gm guava dices
300 ml guava juice
10 gm black salt
20 gm glucose (trimoline)

Method:
>> Put the diced guava into a beaker.
>> Heat the guava juice and glucose together and bring to boil.
>> Allow it to cool and add sea salt.
>> Add one third of the juice to the diced guava and freeze for two hours.
>> Then, add the rest of the juice and freeze solid at -22 degree celcius for 24 hours.
>> Use a sorbet maker, churn the frozen mixture and serve immediately.

Information courtesy/Girish Kumar, Executive Chef, Courtyard by Marriott Pune, Chakan