I made this two-ingredient sorbet from Gourmet's July 2009 even simpler by eliminating the need to buy superfine sugar. This icy treat is super tasty and very very green. The fruits' black seeds add a welcome crunchy note.
Kiwi Sorbet
Makes bout 3 1/2 cups
3/4 cup sugar
8 ripe kiwis, peeled and quartered
In food processor, pulse sugar until fine, but not powdered. Add kiwi quarters and process into a puree.
Freeze in an ice cream maker. Transfer to an airtight container and place in freezer until firm: 1 1/2 - 2 hours.
5 comments:
Wow. I knew this was a pretty simple recipe, but I didn't realize it was this easy to make! And it tastes really good! woo-hoo.
Yep, the hardest part is peeling the kiwis. Fuzzy little suckers.
And here I thought you would be talking about Sauvignon Blanc!
Could you use the method commonly used for peaches, dropping in boiling water for 30 seconds and plunging in ice water, for easier peeling?
I don't know, Hera. I'll try next time I make this. Thanks for the tip!
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