Few fruits pack the punch of flavor that the kiwi does, which makes it the ideal fruit to turn into sorbet. Be sure to choose a kiwi that feels softer to the touch—a hard kiwi will be less juicy and less flavorful.
THE KIWI FRUIT
An important export crop for New Zealand, the kiwi fruit was originally known as the Chinese gooseberry. The term kiwi was created as a marketing tool by New Zealand farmers, and the name caught on worldwide.
YIELD: 1 QUART
INGREDIENTS
- 1 cup sugar
- 1¼ cups water
- Juice of ½ lemon
- 5 fresh kiwis, peeled
PREPARATION
- Place the sugar and water in a small saucepan; stir over medium heat until all of the sugar is dissolved. Allow to cool; combine with the lemon juice. Cover and refrigerate until cool.
- Purée the kiwis in a food processor until smooth. Combine with the chilled syrup.
- Strain mixture through a mesh strainer, if desired, to remove the seeds.
- Add to ice cream maker and follow manufacturer’s instructions for freezing.
