Apple green flesh dotter with a ring of petite black seeds lies beneath kiwi’s fuzzy brown camouflage. The oblong fruit’s flavor profile is an exotic blend of pineapple, strawberry, and sweet cantaloupe notes. A melon-like texture makes it perfect for pureeing and showing off in a delicious sorbet.
The sugar syrup that is used in the sorbet formula is easy to prepare. Leftover syrup can be cooled and stored in a covered jar in the refrigerator. Use it in cocktails or to make more sorbet.
Kiwi Sorbet
Yield: 12 tiny scoops or 6 large scoops (4 to 6 servings)
INGREDIENTS
1 cup water
1 cup granulated sugar
5 kiwi
Juice of 1/2 lemon
Garnish: Sprigs of fresh mint
Optional for serving: Cookies
DIRECTIONS
1. Combine water and sugar in a medium saucepan. Bring to a boil over high heat, gently shaking the handle occasionally to dissolve sugar; boil for 5 minutes. Remove from heat and cool sugar syrup mixture to room temperature.
2. Peel and slice kiwi fruit and puree in food processor fitted with the metal blade. Measure 1/2 of sugar syrup mixture and add to kiwi puree.
3. Add lemon juice and process until blended.
4. Process mixture according to ice cream machine directions. When desired consistency is reached, scoop into stemmed glass or bowl and garnish with a sprig of fresh mint. If desired, serve with an assortment of good quality cookies.
Award-winning food writer Cathy Thomas has written three cookbooks, including “Melissa’s 50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.