Kiwis are cheap and delicious at the moment - we recently got 8 for $1 at the local farmer's market and they were beautiful. Unfortunately, we ate a couple and then forgot about them for a few days - and they got quite ripe when we weren't looking.
My mother-in-law had been experimenting with sorbets, and recently made a delightful kiwi fruit sorbet.
Inspiration met opportunity! So, last night I decided to wing it and make my own version of the sorbet.
I wanted a sorbet that was quite tart, so decided to add a bunch of lemon juice too. When making sorbets you need to make the unfrozen mixture more tart and/or sweet than you want the final mix to taste, as freezing dulls both.
Kiwi Fruit Sorbet:
Ingredients
1 cup white sugar
1 cup water
2/3 cup lemon juice
7 - 8 peeled kiwis
Method
Put the sugar in the water in a small heavy bottomed pan. Heat over a medium heat, stirring regularly, until the sugar is melted and forms a syrup. This should take about five minutes. Put the syrup in the refrigerator to cool it down.
Puree the kiwis in a food processor or with a stick blender. Add the lemon juice and put in the fridge to chill until the sugar syrup is chilled.
Mix the fruit and syrup together well and put into an ice cream maker. Freeze according to your machine's instructions.
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