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Kiwi Fruit Sorbet

in Diana's Recipe Book

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Servings: Makes 6-8 servings
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 kiwi fruits and tart lemon juice.

6 kiwi fruits, peeled
2/3 cup granulated sugar
1 1/2 cups water
1/2 cup fresh lemon juice
12 fresh mint leaves, thinly sliced
1 egg white
3 tbsp. Cointreau or other liqueur of choice (optional)

Garnish: (optional)
Lemon zest strips
Sliced peeled kiwifruits
Mint leaves
Whipped Cream

In a blender, puree the kiwi fruits just until smooth. Do not over-blend 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, and if desired, garnish each serving with lemon zest, mint leaves and/or sliced kiwi fruits and a dollop of whipped cream.

Makes 6-8 servings.

Adapted from New Healthy Kitchen Series, Desserts, by Annabel Langbein (Simon & Schuster, 2006).

Date: June 17, 2009

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