Kiwi sorbet

Do you like kiwi? In our house, opinions are rather divided. 🙂 I’m not a fan of peeling the fuzzy skins, although I certainly appreciate how much vitamin C these little fruits contain. My husband loves anything tart, Pola is allergic to kiwi, and Wiktoria enjoys them from time to time – provided they’re perfectly ripe and soft. But what do you do with kiwis that have been sitting in the fruit bowl for ages and still refuse to ripen? Make sorbet! It’s probably the best possible solution – a refreshing vitamin-packed dessert that’s light, quick to make and perfect for hot summer days. Stock up on a basket of kiwis now – this sorbet is wonderfully thirst-quenching.

Makes about 1 litre.

Ingredients for kiwi sorbet:

• 1 kg kiwi
• 1 small lemon
• 160 g caster sugar
• 120 ml water

Pour the water into a small saucepan and add the sugar. Stir, bring to the boil, then simmer for 3–4 minutes, until the sugar has completely dissolved. Remove from the heat, leave to cool, then chill thoroughly in the refrigerator. (It’s best to prepare the syrup the day before.)

Peel the kiwi and cut into quarters. Place the kiwi into a blender with the freshly squeezed lemon juice and blend until smooth. Add the chilled sugar syrup and blend briefly, just until combined. Transfer the mixture to a container, cover with cling film, and chill in the refrigerator until thoroughly cold, preferably overnight.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer the finished sorbet to a freezer-safe container, cover, and freeze for a few hours before serving.

Without an ice cream maker:

Pour the chilled sorbet mixture into a freezer-safe container and place it in the freezer. During the first 3 hours, blend or whisk the mixture roughly every 30 minutes to break up any ice crystals and create a lighter, smoother texture. Freeze until firm.

Enjoy!