Do you have any idea how good kiwi are for you? Those fuzzy tart little guys are full of vitamin C, potassium, enzymes that help with digestion and they are loaded with fiber. Oh and they are delicious, don’t forget delicious!
In our house, as much as we love kiwi, we never seem to finish the basket before they start to get soft and a little less appealing. That will never happen again. Thanks to Quidee, who is a whiz at this whole ice-cream/sorbet thing, those kiwi will be turned into beautiful neon green sorbet.
This sorbet is sweet, tart, refreshingly cool and fruity and beautifully coloured by nature. Please excuse me, I need to go buy more kiwis!
This recipe makes about 1 pint of sorbet.
|½ tsp.||Vanilla Extract|
|¾ cup+2 tbsp||Sugar|
- In a saucepan, combine the water and sugar and heat to a boil. Boil for about 2 minutes, and then remove from the heat and let cool.
- Peel and quarter the kiwi.
- Combine the kiwi, syrup, vanilla and the juice of one lime in a blender and blend until smooth.
- Chill the mixture overnight.
- Pour the mixture into the freeze chamber of your ice cream maker and churn as per your unit’s individual instructions.
- For sorbet that is more firm, freeze after churning for a minimum 2 hours before serving.
- Transfer to a freezer safe container and store in the freezer for up to two weeks.
- If you do not have an ice-cream maker;
- Freeze the mixture until it is partly frozen but still soft enough to scoop. Check the firmness after about 3 hours in the freezer and hourly thereafter.
- Scoop the partially frozen mixture into the bowl of a food processor and gently pulse until the mixture becomes a thick slush.
- Return the mixture to the freezer safe container and freeze until firm.
- While the consistency may not be quite as smooth as churned sorbet, pulsing in the food processor will help to break up the ice crystals and improve the texture as compared to just freezing.