Sweet and tart kiwis make an ultra-refreshing sorbet or granita. If you want a more brilliant green color and smoother texture, strain pureed kiwis through a fine-mesh sieve before chilling and freezing to remove brown seeds. Note, however, that the seeds add what many find to be a nice bit of texture to the sorbet. Enjoy after a heavy meal.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 1 cup sugar
- 10 kiwis
- 2 lemons
- In a small saucepan dissolve sugar in 1 cup water over medium heat. Let cool.
- Peel kiwifruit and roughly chop. Put in a blender or food processor. Zest lemon to yield 1 tsp. finely shredded or minced zest. Add to blender. Roll lemon on a hard surface to loosen juice, halve, and juice to yield 2 Tbsp. juice (reserve any remaining juice for another use).
- Add juice to kiwis.
- Add cooled syrup to kiwis and whirl until mixture is smooth.
- For sorbet: Transfer mixture to a bowl, cover, and chill until cold, about 30 minutes. Transfer to an ice cream maker and freeze according to manufacturer's instructions. For granita: Pour mixture into a metal dish and place in the freezer until it just starts to set, about 1 hour. Using a fork, scrape set or frozen sides into the looser middle every 1/2 hour until firm, about 4 hours total. To serve, scrape entire mixture with a fork to lighten texture.
- Keep, covered and frozen, up to 1 day, ready to serve.
Makes 4 (1 cup) servings Kiwi Sorbet.