God's Garden Guava Sherbet
(From "Feeding Our Flock" cookbook)

1 quart fresh guava puree (puree ripe guavas in Osterizer or processor)
1 quart 2-percent or whole milk
2 1/4 cups granulated white sugar
1/4 cup lemon or lime juice

Combine ingredients and mix to dissolve sugar. Pour into a covered container or ice trays covered with foil. Freeze until slushy; then stir from front to back or beat to reduce the size of crystals. Refreeze and repeat beating at half-hour intervals. Remove from freezer to refrigerator 20 minutes before serving.

Or, pour mixture into an ice cream maker and follow manufacturer's directions.

Especially delectable when served in hollowed out guava shells, garnished with mint. Makes 24 servings.