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.
adapted from The Perfect Scoop by David Lebovitz
makes about 1 quart
2 pounds (10 to 15) ripe kiwis
¾ cup granulated sugar
1 1/3 cups water
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.