Kiwifruit Sorbet
Yield
4 servingsPrep
25 minCook
0 minReady
4 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
light corn syrup
|
|
| 4 | each |
kiwi fruit
|
|
| 5 | teaspoons |
lemon juice
|
|
| ¼ | teaspoon |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
light corn syrup
|
|
| 4 | each |
kiwi fruit
|
|
| 25 | ml |
lemon juice
|
|
| 1.3 | ml |
lemon zest
grated |
|
Directions
Combine water, sugar and corn syrup in saucepan.
Cook and stir 2 minutes or until sugar is dissolved.
Purée kiwifruit in food processor or blender to equal ¾ cup puree.
Add lemon juice, lemon peel and sugar mixture.
Pour into shallow metal pan; freeze about 1 hour or until firm but not solid.
Spoon into chilled bowl and beat with electric mixer until light and fluffy.
Return to freezer; freeze 2 hours or until firm enough to scoop.
