When a light dessert is called for, a sorbet cannot be surpassed. The exotic taste of guava works well with mint. The sorbet will keep in the freezer for up to 3 months in a well-sealed, rigid container.

4 ripe guavas
2/3 cup sugar
1 1/4 cups water
2 tbsp chopped fresh mint
1 lime
1 egg white
Fresh mint leaves, to garnish

1- Combine the sugar and water in a heavy-based saucepan and bring slowly to a boil to dissolve the sugar. When the mixture is a clear syrup, boil rapidly for 30 seconds. Allow to cool to room temperature then chill in the refrigerator.

2- Cut the guavas in half and scoop out the pulp. Discard the peel and seeds and purée the fruit in a food processor until smooth. Add the mint and combine with the cold syrup. Add lime juice until the right balance of sweetness is reached.

3- Pour the mixture into a shallow container and freeze until slushy. Process again to break up the ice crystals and then freeze again until firm.

4- Whip the egg white until stiff but not dry. Process the sorbet again and when smooth, add the egg white. Mix once or twice and then freeze again until firm.

5- Remove from the freezer 15 minutes before serving and keep in the refrigerator. Scoop out and garnish each serving with mint leaves.