Kiwi Sorbet
Yield
6 servingsPrep
10 minCook
5 minReady
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| ½ | cup |
sugar
|
|
| 1 | each |
vanilla bean
split, or 1 teaspoon vanilla extract |
*
|
| 8 | each |
kiwi fruit
|
|
| 1 | tablespoon |
cointreau
optional |
* |
| 2 | tablespoons |
lemon juice
|
|
| 1 | x |
kiwi fruit
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 118 | ml |
sugar
|
|
| 1 | each |
vanilla bean
split, or 1 teaspoon vanilla extract |
*
|
| 8 | each |
kiwi fruit
|
|
| 15 | ml |
cointreau
optional |
* |
| 3E+1 | ml |
lemon juice
|
|
| 1 | x |
kiwi fruit
sliced |
*
|
Directions
Make a syrup by combining the water, sugar and vanilla bean (if using extract, do not add now) in a non-corrosive pot and bring to a boil.
Simmer fro 5 minutes.
Remove from heat and cool.
Peel kiwis and purée them.
Strain the syrup and discard vanilla bean.
Combine the syrup with rest of the ingredients, including vanilla extract if using.
Freeze following the steps for freezing Lemon Sorbet.
VARIATION: Kiwi Champagne Sorbet.
Substitute 1½ cup champagne for the sugar syrup and omit the vanilla.
Do not cook.
