Kiwifruit Sorbet
Prep Time:
20 minutes
Cook Time:
5 minutes
Servings:
6
Green is the color of growing things. The flavor of green fruits is light, fresh and clean, and their texture is crisp and juicy. They are naturally good for you. This sorbet, a light and fresh alternative to rich ice cream, combines the complementary flavors of tropical kiwifruits and tart lemon juice.
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) - For the garnish:
- Lemon zest strips
- Sliced peeled kiwifruits
Directions:
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, Desserts, by Annabel Langbein (Simon & Schuster, 2006).
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).
Recommended Products:
-
$229.95
(192)
-
$300
(104)
-
$49.95
-
$24.95
