In my latest grocery shipment were three little kiwis, a fruit I've always liked. Despite its seed-filled texture, I like the kiwi's sweet but unique flavor. My little fruit lesson of the day: Kiwis are actually called kiwifruit, their full name. They're also known as Chinese gooseberry, but were named kiwis in the U.S. after their very cute avian counterpart.
After watching a recent episode of "Chopped" with one of my friends, I decided to copycat an idea and make kiwi sorbet. It was so easy, and I didn't need an ice cream maker.
What you'll need:
3 kiwis (they can be a few days away from ripe)
water
sugar
liquor
lemon juice
powdered ginger
This recipe made about a cup and a half of sorbet, so multiply it to make more.
In a saucepan, add 1/2 cup of water and 3/8 of a cup of sugar (I just put in 1/4 cup and then half of that size).
Simmer until the sugar dissolves and then lower the heat for about two minutes. You'll know you're doing the right thing by using a whisk to mix the simple syrup. If a bead or two forms on the whisk when you take it out, you're doing the right thing. Wait for the simple syrup to cool. I just put it in the fridge away from other items.
Then I halved the kiwis and spooned their contents into my little food processor and pulsed it around a few times. Then I added lemon juice and, the best part, liquor! It helps keep the sorbet from turning into a giant ice cube, since freezing liquor is basically impossible using standard kitchen freezers. I happened to have some, ridiculous I admit, blue raspberry vodka in my fridge. (As a Florida Gator, this vodka is key to doing orange- and blue-themed shots during football games.)
I added about a teaspoon of lemon juice and a tablespoon of vodka. I think a sweeter alcohol, like rum, would also work well. I'd advice against anything with a strong flavor, like gin. Just think of what alcohol you like in sweeter drinks and use it.
Then I added the cooled syrup to the mixture, about a teaspoon of ginger powder to add a more balance to the sweet treat, and pulsed it around a few more times. Place the mixture in a metal bowl, sealed tight with either a cover or a bunch of plastic wrap for a few hours.
I took the mixture out for about 10 minutes before serving it to my friends, who all seemed to highly approve. It was definitely something I'll make again. So easy and so mouthwateringly good. This would make an excellent summer barbecue cool dessert, and your friends will think you're some kind of culinary genius for making your own sorbet.
After watching a recent episode of "Chopped" with one of my friends, I decided to copycat an idea and make kiwi sorbet. It was so easy, and I didn't need an ice cream maker.
What you'll need:
3 kiwis (they can be a few days away from ripe)
water
sugar
liquor
lemon juice
powdered ginger
This recipe made about a cup and a half of sorbet, so multiply it to make more.
In a saucepan, add 1/2 cup of water and 3/8 of a cup of sugar (I just put in 1/4 cup and then half of that size).
Simmer until the sugar dissolves and then lower the heat for about two minutes. You'll know you're doing the right thing by using a whisk to mix the simple syrup. If a bead or two forms on the whisk when you take it out, you're doing the right thing. Wait for the simple syrup to cool. I just put it in the fridge away from other items.
Then I halved the kiwis and spooned their contents into my little food processor and pulsed it around a few times. Then I added lemon juice and, the best part, liquor! It helps keep the sorbet from turning into a giant ice cube, since freezing liquor is basically impossible using standard kitchen freezers. I happened to have some, ridiculous I admit, blue raspberry vodka in my fridge. (As a Florida Gator, this vodka is key to doing orange- and blue-themed shots during football games.)
I added about a teaspoon of lemon juice and a tablespoon of vodka. I think a sweeter alcohol, like rum, would also work well. I'd advice against anything with a strong flavor, like gin. Just think of what alcohol you like in sweeter drinks and use it.
Then I added the cooled syrup to the mixture, about a teaspoon of ginger powder to add a more balance to the sweet treat, and pulsed it around a few more times. Place the mixture in a metal bowl, sealed tight with either a cover or a bunch of plastic wrap for a few hours.
I took the mixture out for about 10 minutes before serving it to my friends, who all seemed to highly approve. It was definitely something I'll make again. So easy and so mouthwateringly good. This would make an excellent summer barbecue cool dessert, and your friends will think you're some kind of culinary genius for making your own sorbet.
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