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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Kiwifruit have been maligned because they were overused in nouvelle cuisine of the seventies. They do have a cool flavor, like a blend of bananas and peaches. All of the commercially produced kiwifruit in the United States comes from California. Kiwis flavored with a dash of Campari make a beautiful green sherbet. You may, if you wish, force the purée through a very fine mesh sieve to remove the tiny seeds, but this is a refinement and not essential. Ingredients:
2/3 cup sugar |
1/3 cup water |
6 large kiwi fruits (about 1 1/4lbs) |
1/4 cup lemon juice |
2 tablespoons campari |
Directions:
1. Combine the sugar and water in a saucepan, bring to a boil and boil until the sugar dissolves. Chill before using.
2. Peel the kiwifruit and purée them in a blender or food processor.
3. Add sugar syrup, lemon juice and Campari and blend well.
4. Freeze in an ice cream maker according to the manufacturer's instructions.
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