Kiwi sorbet
Votes: 15
Time: 8 hours 30 minutes
Complexity: easily
Quantity: 1000 ml.
Complexity: easily
Quantity: 1000 ml.
This recipe is designed to live up to the "minimum ingredients and maximum flavor" expectation. Its fresh, bright green color alone evokes summer. Even tart kiwis take on a new flavor, and the tiny black seeds not only decorate the dessert but also enrich its texture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Kiwi sorbet
- 620 g kiwi, peeled and pureed
- 470 ml (if the kiwis are sour, add another 3 tbsp.) sugar syrup, recipe included
- 1–2 tsp lemon juice
- 1 egg white (optional)
Sugar syrup
- 500 ml of water
- 2 cups granulated sugar
We recommend
Recipes with similar ingredients: kiwi, lemon juice, eggs, sugar
Cooking the dish according to the recipe:
- Place the kiwi puree, sugar syrup, and lemon juice in an ice cream maker. Freeze according to instructions.
- If using egg whites, beat them until stiff, but not soft peaks form. Stop the ice cream maker. Gently fold in the beaten egg whites. Continue freezing until fully set.
- Transfer the mixture to a sealable container. Store the kiwi sorbet in the freezer.
Sugar syrup:
Place the water and sugar in a saucepan. Bring to a boil. When the liquid becomes clear, cover and let cool. Store in the refrigerator. The syrup will keep for several weeks.
*Note from the Chef: Since this ice cream is made without the addition of stabilizers, preservatives, or foaming agents, it cannot be stored longer than 1–2 weeks.
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