In a medium saucepan, combine all ingredients. Bring to boil. Reduce heat to low; simmer 10 minutes. Cool to room temperature. Cover.
Refrigerate 1 hour or until chilled.
Pour mixture into an ice cream maker. Freeze according to manufacturer’s directions. Serve with assorted cut-up fresh tropical fruits, such as pineapple, mango or papaya.
CHEF's TIP!
Guava Sorbet: Prepare as directed, using guava nectar in place of the tamarind nectar.
