Sunday, June 17, 2007
Kiwi Lemon Sorbet
It is nice to have something cool to snack on when the mercury is rising. Sorbet is a frozen dessert made from fruit puree, sugar and does not include milk. It is usually used as a palate cleanser between starter course and entree. Sorbets become sherbets when eggs and milk are included in the recipe.The stars of sorbets are endless - take your pick - watermelon, lemon, lavender, mangoes and the list goes on. I was craving for something tangy and went for the kiwi and lemon sorbet.
And what is granita then? Granita has less sugar and all you need to make it is a shallow pan, a freezer and a fork. The icy mixture is scraped repeatedly to create large crystals in a granita. Sorbet needs to be churned.
My first problem was I do not own an ice cream maker. I trolled the blogosphere for helpful tips. (It seems that all I needed was time and patience). I had to take out the mixture from the freezer and whip it three times at one hour intervals. To make life a bit easier I poured the mixture into the mixing bowl of my Kitchen Aid and stuck in the freezer. I whipped it for 3 minutes each time. It worked and tasted quite good - I really liked it. I am looking forward to making it with other fruits - mango and fresh mint...or watermelon and basil or maybe lemongrass and ginger. The list is endless.
Kiwi and lemon sorbet
6 kiwis, peeled and diced
3/4 cup of sugar
1/4 cup water
juice of 1 lemon (1/4 cup)
Make a simple syrup with the sugar and water on low heat. Cool.
Puree peeled and diced fruit with sugar and lemon juice. I left the seeds in the mixture. You could strain the puree if you wish.
Proceed in an ice cream maker if you have one. Or you can do what I did. I poured the mixture into the mixing bowl of my Kitchen Aid mixer and froze it. Take it out of the freezer after an hour and whip at low speed for 3 minutes. Return to freezer for an hour. Repeat process twice.