Kiwi Sorbet

1 c sugar
½ c water
2 lbs kiwi (about 9 large) peeled, diced

Bring sugar and ½ c water to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Cool. Puree diced kiwi in processor. Set aside 1 cup puree. Strain remaining puree through fine sieve. Combine both purees and syrup in ice cream maker and freeze according to manufacturer’s instructions. Transfer to container and store. (Can be prepared 2 days ahead. Store in freezer.)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s