Kiwi sorbet
Deliciously refreshing, easy and nice Kiwi fruit sorbet, after a recipe by David Lebovitz
  • About 1 kg of Kiwifruits (10-15 pieces; about 500 ml (1 pint) purée in the end)
  • About 150 ml (2/3 cup) sugar
  • 330 ml (about 1.4 cups) water
  1. Cut the kiwi fruits in halves and scoop out the meat with a spoon (or peel the fruits and cut them in pieces, if you so prefer).
  2. Add sugar to the fruits and purée with an immersion blender or similar.
  3. Mix the purée with water.
  4. Chill the mixture in the refrigerator (for a speedier churning).
  5. Churn in your ice cream machine according to instructions, or still-freeze in your freezer (see the post on that for further advice).
Many other recipes for kiwi sorbet also add some lemon juice. I simply do not think that is necessary. If you do not mind using raw eggs, you may want to add a whipped-up egg white to the sorbet base just before churning - this will improve consistency, particularly if the sorbet is going to spend some time in the freezer. I must admit, however, that I've never added egg white to this particular sorbet - if it freezes too hard, I cut out a piece of the sorbet with a knife (!) and, possibly, soften the block in the micro-wave oven for about 20 seconds or so;-)