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Kiwi Sorbet

Kiwi Sorbet

28/02/2011

Kiwi Sorbet
We've all bought a pack of kiwis and found that they've all started to get over ripe at the same time. Here's a great recipe which needs very ripe kiwis and apart from the syrup heating stage, the kids can join in with all the other jobs.

This recipe was given to me by food writer Fi Bird of Stirrin Stuff. It makes about 600ml which is about 4 servings.




Ingredients
150g golden granulated sugar
300ml water
6 ripe kiwi fruit
Juice half lemon
Egg white


Method
Put the sugar and water in a saucepan and heat gently, stirring frequently to dissolve the sugar.
Bring to the boil and boil for 5-8 minutes until you have a light syrup. Remove from the heat and allow to cool completely.
Peel the kiwi fruits. Place the kiwis in a food processor and whiz to blend.
Add the kiwi fruit puree and lemon juice to the cooled syrup and mix together.
Put the mixture in an ice-cream machine to freeze.
When the sorbet is just beginning to set, add the lightly whisked egg white and continue to freeze.


Alternatively: If you donít have an ice-cream machine
Put the ice-cream into a wide, freezer proof container, cover and place it in the coldest part of the freezer. After 45 minutes the sides will have frozen but the middle will still be soft. Mix the sorbet with a fork and then beat well until it is the same thickness. Return the container to the freezer.
After 45 minutes repeat step one.
After a further 45 minutes take the container from the freezer and repeat step one for a third time. Add the whisked egg white and return to the freezer until frozen Ė (check after 30 minutes) and enjoy.

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