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Prep Time: 0 Minutes Cook Time: 440 Minutes |
Ready In: 440 Minutes Servings: 6 |
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Ingredients:
6 kiwifruits, peeled |
2/3 cup sugar |
1 1/2 cups water |
1/2 cup fresh lemon juice |
12 fresh mint leaves, thinly sliced |
1 egg white |
3 tbs. cointreau or other liqueur of choice (optional) |
for the garnish: lemon zest strips and sliced peeled kiwifruits |
Directions:
1. In a blender, puree the kiwifruits just until smooth. Do not overblend or the seeds will break up and make the puree bitter.
2. Measure out 2 cups puree. Set aside. In a saucepan over medium heat, combine the sugar and water and bring to a boil, stirring to dissolve the sugar.
3. Simmer the syrup for 5 minutes. Let cool, then chill for 2 hours.
4. In a bowl, combine the kiwi puree, lemon juice, mint and cold syrup and stir to combine.
5. Pour into a shallow metal baking pan and freeze until icy, about 4 hours.
6. Process in a food processor or beat with an electric mixer until smooth. Add the egg white and liqueur, and process or beat until fluffy.
7. Refreeze until firm, about 4 hours, then beat again.
8. Pack the sorbet into a container and freeze completely, 4 hours more.
9. Serve in chilled glasses, garnished with lemon zest and sliced kiwifruits. Serves 6 to 8
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