Kiwifruit Sorbet
This refreshing kiwi sorbet is a delightful treat bursting with the vibrant flavors of fresh kiwifruits and zesty lemon. The addition of mint gives it a refreshing twist, making it a perfect dessert to cool down on a hot day. Enjoy this fruity and refreshing sorbet served in chilled glasses, garnished with lemon zest and more sliced kiwifruits for an extra burst of color and flavor.
— Constant Cookbook
Ingredients
- 6 kiwifruits, peeled
- 2/3 cup sugar
- 1 1/2 cups water
- 1/2 cup fresh lemon juice
- 12 fresh mint leaves, thinly sliced
- 1 egg white
- 3 Tbs. Cointreau or other liqueur of
- choice (optional)
- Lemon zest strips
- Sliced peeled kiwifruits
Instructions
- In a blender, puree the kiwifruits just until smooth. Do not overblend or the seeds will break up and make the puree bitter. Measure out 2 cups puree. Set aside.
- In a saucepan over medium heat, combine the sugar and water and bring to a boil, stirring to dissolve the sugar. Simmer the syrup for 5 minutes. Let cool, then chill for 2 hours.
- In a bowl, combine the kiwi puree, lemon juice, mint and cold syrup and stir to combine. Pour into a shallow metal baking pan and freeze until icy, about 4 hours. Process in a food processor or beat with an electric mixer until smooth. Add the egg white and liqueur, and process or beat until fluffy. Refreeze until firm, about 4 hours, then beat again. Pack the sorbet into a container and freeze completely, 4 hours more.
- Serve in chilled glasses, garnished with lemon zest and sliced kiwifruits. Serves 6 to 8.
- Adapted from New Healthy Kitchen Series, <i>Desserts,</i> by Annabel Langbein (Simon & Schuster, 2006).
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