Kiwi Sorbet can be prepared in either in a standard freezer, but is best made in a machine specifically made for making ice creams (it’s lighter and fluffier that way).
I have a simple machine that uses a chilled canister; I store the canister in the freezer so it is ready when I need it.
If you like, accompany a hearty scoop with a crisp cookie. Or, it’s fun to serve one or two tiny scoops in shot glasses; they are perfect as diminutive treats at the end of a big meal where a larger dessert might seem like a too-much finale. Here is the simple recipe:
1 cup water
1 cup sugar
Juice of 1/2 lemon
1 egg white (optional for standard freezer method), see cook’s notes
Optional garnish: 6 sprigs fresh mint
Cook’s notes: When making sorbet in a standard freezer, a small portion of raw egg white added to the sorbet improves its texture.
1. Combine water and sugar in a medium saucepan. Bring to a boil over high heat, gently shaking the handle occasionally to distribute and dissolve sugar; boil for 5 minutes. Remove from heat and cool sugar syrup mixture to room temperature.
2. Peel and slice kiwi fruit and puree in food processor fitted with the metal blade. Measure 1/2 of sugar syrup mixture and add to kiwi.
3. Add lemon juice and process until blended.Now you have the choice of two different methods of making the sorbet.
Procedure in ice cream machine: Process kiwi mixture according to manufacturer’s directions.
Procedure in standard freezer: Pour mixture into shallow pan and place in freezer. Freeze until almost hard. Break up sorbet and process in food processor fitted with the metal blade until smooth. Add egg white and return the mixture to the freezer until it is the consistency desired.
Presentation: Scoop into stemmed glass and garnish with a sprig of fresh mint. Serve with an assortment of good quality cookies.
Yield: Makes 12 tiny scoops or 6 large scoops.