Kiwi Sorbet Tangy Dessert (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 ripe kiwis, peeled and quartered
02 -
3/4 cup granulated sugar
03 -
1 cup water
04 -
Juice of 1 lemon
# Instructions:
01 -
In a saucepan over medium heat, combine sugar and water. Stir until the sugar is dissolved. Let it cool to room temperature.
02 -
In a blender, puree the kiwis until smooth.
03 -
For a smoother texture, strain the kiwi puree through a fine mesh sieve to remove the seeds.
04 -
Mix the strained kiwi puree, cooled sugar syrup, and lemon juice. Refrigerate the mixture until thoroughly chilled, about 2 hours.
05 -
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. For a no-churn option, transfer the mixture to a shallow container and freeze, stirring every 30 minutes, until it reaches the desired consistency.
06 -
Enjoy the sorbet immediately for a softer texture, or transfer to an airtight container and freeze until firm.
# Notes:
01 -
Garnish the sorbet with fresh kiwi slices or lime zest for added visual appeal. Edible flowers can be used for special occasions.
02 -
Pair the sorbet with shortbread cookies or crushed pistachios for texture contrast.
03 -
Layer the sorbet with coconut or mango sorbet for a visually appealing parfait.
04 -
Pour the sorbet mixture into ice pop molds for a portable dessert option.