|Lemon juice||1 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla ice cream||2 Cup (32 tbs) (4 Scoops)|
|Red color||2 Drop (Adjust Quantity As Needed)|
Cut guavas into two halves.
Scoop out seeds leaving 1/4 rim on the sides with a small scoop to make cups.
Boil water, sugar & lemon juice.
Put the guava cups in boiling syrup with their flat side down.
Cook covered, on low flame for 2-3 minutes only, till the fruit feels soft when a knife is inserted into it.
Remove guavas from syrup.
Keep syrup aside.
To 1/2 cup syrup add 1 tsp cornflour and 1/2 tsp lemon juice.
Cook till the sauce turns translucent & coats the spoon.
Remove from fire & add a few drops of colour.
To serve, place a guava cup in individual serving bowls or plate.
Fill with ice cream.
Top with sauce.