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Kiwi Sorbet
1/3 pound (4 kiwis, more or less)
2 tablespoons lemon juice
3/4 cup sugar
2 tablespoons corn syrup
2 cups ice cold water
ice cream maker of some sort
Cut your kiwi up into small pieces into a medium sized bowl. Sprinkle the lemon juice over it. Then sprinkle the sugar over it and mix it up a bit. Cover it and put it in the refrigerator for an hour.
Take the kiwi out of the fridge, and put it in a blender or food processor and blend/mix until it's puree. Some chunks are okay. Add the corn syrup and the cold water and mix until blended - won't take long! Final concoction may seem a little liquidy, but that's just right.
Pour it into your ice cream maker and follow manufacturer directions. We have a manual crank ice cream maker with a freezer frozen cooling bucket (no ice or salt required!) When we were done churning the kiwi mix it was a thick slush. We then had to freeze it for at least three hours to get it more solid. Actually, more than three hours would have been better but we couldn't wait.
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