I thought of a few things before making the sorbet. A light flaky fish pan seared with a kiwi mango salsa? Chocolate covered kiwi slices? And then I had a craving for ice cream. It's been really warm here. And we had no ice cream. So I made the next best thing. Sorbet!!!!
Jenn, I know this recipe isn't going to do you very good for the next few months, since it's freezing up there already. But I think you'll really like this when you do make it. It's light, refreshing, and sweet.
I just realized I don't have a round ice cream scoop. I use one of those flat paddled ice cream 'scraper' things, so I had to form this kiwi ball with my hands, ha ha! Can you see my finger prints in it?
Reader Request Monday's is where you, the reader, request what meals/product reviews/anything that you would like to see here at Kacey's Kitchen! Over the week I will make one of your suggestions and will post the recipe and pictures the next Monday.
So, what would you like to see on Kacey's Kitchen, leave a comment below!
by Our Kitchen
6 kiwifruit (peeled)
- ½ cup caster sugar
- 2 tbsp ice cold water
- Cut the kiwi in half, remove the core and cut into small pieces. Place on a plate or tray and place into the freezer for two hours or until frozen.
- Once the kiwifruit is frozen put into the blender with the sugar and blend for a few minutes or until it has a granular texture.
- Gradually add the water until the mixture comes together in a nice creamy pale green sorbet.
- Scoop out into a bowl and place into the freezer until you are ready to serve it.