Kiwi Sorbet

This past weekend was the the first hot and humid day so far this summer. We haven't had any scorchers lately, but this was the type of weather where you want to lay down, have plenty of cold drinks or just have something cold and refreshing. It was the perfect time to whip out the ice cream maker and use up the kiwis I bought.

I first saw this recipe in The Ultimate Ice Cream Book, and thought it was something I had to make. The original recipe called for lime juice as well to the recipe, but I didn't have any, so I omitted it. Also, as I look at the recipe again, I totally read the recipe wrong! For some odd reason, I thought it said 1/3 cup plus 2 TBSP sugar…so that’s all I added. However. It tasted fine to me! So, it all depends on the ripeness of your kiwi! Mine was super ripe, so it was a lot sweeter. Remember to taste the kiwi to gauge the amount of sugar you use.

Let me tell you, this was so light, tart and refreshing! I love tart fruits and this sorbet is something you can't buy at the supermarket...or at least, I've never seen this flavor in my supermarket.

Kiwi Sorbet
adapted from: The Ultimate Ice Cream Book

Ingredients:
3/4 cup water
3/4 cup plus 2 TBSP sugar (use as little or as much as you need…I used way less than this)
1 1/2 lb kiwi (about 6-8 medium)
1/2 tsp vanilla extract
juice of 1 lime (I omitted)

Directions:
Combine the sugar and water in a small saucepan and over low heat. Stir until the sugar dissolves. Turn up the heat and boil the syrup for 1 minute. Remove from heat and let the syrup cool to room temperature.

Peel the kiwis and cut into quarters. Place the fruit in a blender with the cool syrup, lime juice, and vanilla. Blend on low until the mixture is smooth, about 1 minute. Refrigerate until cold or overnight.

Stir the chilled mixture, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.