It was fun to watch the machine in action. It took 20 minutes for the guava mixture to turn from liquid to frozen. The end product was a creamy, soft, delicious sherbet.
Now I'm on the hunt for low-cal no-egg recipes to give a good work-out to my new kitchen toy. There's a recipe in Dolce Italiano for a Creamy Lemon Sorbet made with Greek yogurt. I'll probably be doing that next.