Wednesday, March 16, 2011

Kiwi Sorbet

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This St. Patrick’s Day, I will not be avoiding the many city bars and their overindulgent patrons on my walk home from work. And since I am surrounded by palm trees, golf courses, and the ocean, I am not necessarily craving a heavy dessert to celebrate the holiday. Luckily, this kiwi sorbet is just the perfect compromise – a naturally green sorbet, so refreshing with just a kiss of sweetness.


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Kiwi Sorbet
adapted from The Perfect Scoop by David Lebovitz
makes about 1 quart

Ingredients
2 pounds (10 to 15) ripe kiwis
¾ cup granulated sugar
1 1/3 cups water

Preparation Instructions
Combine the water and sugar in a small saucepan over medium-high heat. Cook, stirring occasionally, until liquid just begins to boil; the sugar should be completely dissolved. Remove from heat and allow to cool to room temperature

Peel the kiwis and pluck out the woody nubbins within the stem ends, using the point of a sharp pairing knife. Cut the kiwis into chucks and puree them in a blender or food professor. Strain through a fine-mesh sieve, being sure to extract as much juice as possible, only the seed should remain in the sieve. Add the cooled sugar water and blend until smooth. Chill mixture thoroughly, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions.

11 comments:

  1. This looks light and fresh. Perfect. Thanks for sharing!

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  2. Mmmmm! Almost time to get out my ice cream maker and NOW YOU'VE POSTED THIS AMAZING LOOKING SORBET!!! Your pictures are gorgeous!

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  3. Such a beautiful hue of green! Your photos are absolutely gorgeous!

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  4. SO simple, but so beautiful! Love the natural green color. I can't wait to try this in the warmer seasons that are coming.

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  5. this looks so refreshing and delicious!

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  6. Great photos! :D

    Btw, found your blog on tastespotting. :)

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  7. Mmm, I have been wanting to make sorbet for quite some time. Well, more like my boyfriend has been wanting me to make it for him. Anyhow, I will have to make this soon - I didn't realize it was so simple.

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  8. I made this yesterday, and brought it into work today for lunch club. It's delicious, and was a big hit. Thanks for sharing!

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  9. How would you make this using agave syrup? What proportions?

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  10. @Unknown: Using the proportions on the Agave site, it looks as though you should replace the granulated sugar with 1/2 cup agave nectar and reduce the water to 1 cup. Here is their substitution guide: http://www.allaboutagave.com/substituting-agave-nectar-for-other-sugars.php

    I have no idea if this works, as I have never tested using an Agave substitution. But please let me know how it turns out for you!

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  11. Made this today with a mix of green and gold kiwi fruits, and I infused the simple syrup with some ginger. Turned out just lovely! Thanks for the recipe!

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