I am always looking for a new frozen dessert to try and when I spied this kiwi sorbet in the latest issue of Gourmet, I was intrigued. The recipe was curious because it contained only two ingredient: kiwi and sugar. Most sorbets are a combination of fruits, water and sugar, but I guess the kiwifruit has enough liquid in it that additional isn't necessary. The results: everything you love about kiwi (a mixture of flavors and textures) all frozen and on a spoon. Honestly, it couldn't be any easier than this.I made this for Francie one night when she was here and served it in little glass bowls with the tiny spoons used for salt cellars. She was intrigued by the spoons and had to have a photo of each of us holding the petite wonders.
Recipe: Kiwi Sorbet
The easiest way to prepare the kiwi is to slice the ends off and then run a spoon around the edge of the fruit to release it from the skin. Of course, the skin is entirely edible and also nutritious, but wouldn't make for a very attractive sorbet. David thought this might be good with some sliced strawberries. Likewise, a citrus flavored cookie would also be a nice accompaniment.
2 pounds tender ripe green kiwifruit (about twelve)
3/4 cup superfine granulated sugar
Peel kiwis, then pulse with sugar in a food processor until smooth. Chill until cold, about 1 hour.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up, at least 1 hour.
