Feijoa Sorbet

Feijoa Sorbet Recipe

Here’s how to make delicious creamy feijoa sorbet.

Feijoa sorbet is delicious. To take your sorbet to a new level there’s a couple of ingredients to add.

Firstly, a beaten egg white adds structure and creaminess to the dessert.

A tablespoon or two of vodka will reduce the freezing point of the sorbet mixture and allow for a less icy texture.


  • 1 cup of strained feijoa pulp
  • 1 1/2 cups water
  • 150g caster sugar
  • 1 egg white
  • 2 Tbsp vodka


Fresh feijoas in a bowl

Scoop the flesh out of a small bowl of feijoas and blend for a few seconds until smooth.

Chopped feijoas on chopping board ready to blend

Strain the feijoa pulp through a strainer to remove the seeds.

Straining blended feijoas into a bowl

Heat water and sugar in small saucepan until sugar dissolves then allow to cool for a few minutes. Mix feijoas into water then add to the fridge and cool for an hour.

Strained feijoas ready to chill

Beat an egg white until soft peaks form, then fold into the feijoas.

Adding egg whites to feijoas

Churn in an ice cream machine as per manufacturers instructions. Once complete, add to a container and freezer until hardened.

Feijoa sorbet in a scoop

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