Kiwi Sorbet (Print Version)
# Ingredients:
01 -
6 ripe kiwis, peeled and quartered
02 -
175g granulated sugar (adjust to taste)
03 -
240ml water
04 -
Juice of 1 lemon
# Instructions:
01 -
In a saucepan over medium heat, combine sugar and water. Stir until the sugar is completely dissolved. Remove from heat and allow to cool to room temperature.
02 -
Place the peeled and quartered kiwis in a blender and puree until completely smooth.
03 -
For a silky texture, pass the kiwi puree through a fine mesh sieve to remove all seeds.
04 -
In a large bowl, mix the strained kiwi puree with the cooled sugar syrup and fresh lemon juice. Refrigerate for at least 2 hours until thoroughly chilled.
05 -
Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions. If using the no-churn method, transfer to a shallow container and freeze, stirring every 30 minutes until desired consistency is reached.
06 -
For softer consistency, serve immediately after churning. For firmer texture, transfer to an airtight container and freeze until set.
# Notes:
01 -
The lemon juice helps prevent oxidation of the kiwi and enhances the bright flavor.
02 -
For best results, ensure kiwis are perfectly ripe - they should yield slightly to gentle pressure.