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)
Lemon zest strips
Sliced peeled kiwifruits
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