Sunday, 14 March 2010

Chilling out with kiwi fruit sorbet

Last weekend I had a bowl of kiwi fruits just sitting around looking unloved. So before they went to inedible mush, I mashed them up and converted them into a delicious, fizzy sorbet. This was the day before the ridiculous hail storm we had in Melbourne, in which we personally experienced golf ball sized chunks of hail. It was quite scary.

> golf ball sized chunks of hail. Crazy!

I kind of made it up as I went along, with a basic sugar syrup and some lime and cointreau to give it a lift. The cointreau also helps to keep it slightly soft to make it easy to serve. I reckon limoncello would go very well too. The key to making sorbet is breaking up all the little ice crystals so it's all smooth. I don't have an ice cream maker, but I do have a stab mixer that blends ice.

How I make delicious Kiwi Fruit Sorbet without an ice cream machine

8 kiwi fruit
3/4 cup sugar
3/4 cup water
1 1/2 tbsp cointreau
Juice of 1 lime
Pinch salt

  1. Dissolve sugar in water in a saucepan, bring to the boil for 1 minute, then set aside until cool.
  2. Peel kiwi fruit, blend in a food processor until they are an even slushy consistency.
  3. Add cointreau, lime juice, salt and syrup, process until smooth.
  4. Transfer into a container (I used an old ice cream container) and place into the freezer for 1-2 hours.
  5. Using a stab mixer, blend up your frozen kiwi fruit puree until all the ice crystals are broken up. Smooth over, re-freeze for another 1-2 hours (or overnight, as I did) and blend once more.
  6. Allow to refreeze, and eat when desired.
I'd recommend consuming this within a week. Although eating it all in that space of time should not be a problem, I'd say!

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