- 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
- For the garnish:
- Lemon zest strips
- Sliced peeled kiwifruits
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, Desserts, by Annabel Langbein (Simon & Schuster, 2006).