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Cover: Founding Flavors

18Feb 13

Kiwi Sorbet

I’ve been practicing making various sorbets with my latest creation being a delicious, all natural Kiwi sorbet.  While I’ll expound upon the Kiwi sorbet recipe I used, I want to take a minute to discuss some of the lessons I’ve learned about making sorbet.

For starters, unlike ice cream, it is not necessary to use a thermometer when heating up the mixture.  Instead, you simply mix sugar and water in a saucepan and allow it to boil.  The second thing to consider when making sorbet is whether you are going to use fruit juice or fruit puree.  Either is fine, but the consistency of the sorbet will differ depending on which one you use.  Fruit juice usually does not contain sufficient fruit fibers, which means that the sorbet is a little icy once frozen.  If, however, your preference is a sorbet with a smoother texture, you can add an egg white to the mixture (I’ll explain when this is done later on).  If you are going to use fruit juice, my preference is to skip the egg white because the overall taste better resembles that of the actual fruit used.  Finally, there is the fruit puree option, which is my personal favorite and the one I used for making the kiwi sorbet.  It takes about 15 minutes longer because you have to make the fruit puree first, but it really has a more enhanced flavor.  And, the texture is smooth without having to add an egg white because of the fruit fibers contained in the puree.

Enjoy!
Sonia
www.foundingflavors.com

Ingredients:
Sugar: 34g or roughly 3 tablespoons (for puree)
Kiwi: 340g or roughly 5 kiwi
Water: 300g or 1½ cups
Sugar: 150g or 2/3 cup
Lemon juice: 2 tablespoons

Instructions:
1. Peel and slice kiwi.

 

 

 

 

 

 

 

2. Place sliced kiwi in a saucepan with 34 grams of sugar.

 

 

 

 

 

 

 

3. Allow the mixture to simmer for 10 minutes and stir occasionally.

 

 

 

 

 

 

 

4. Pour mixture into a blender and puree.

 

 

 

 

 

 

 

5. Now, bring water and 150 grams of sugar to a boil.*

 

 

 

 

 

 

 

6. Remove from heat and add in the kiwi puree and lemon juice.

7. Stir, cover, and store in the refrigerator for at least six hours.

 

 

 

 

 

 

 

8. Then place the mixture in the ice cream maker and allow it to blend for 30 minutes.

 

 

 

 

 

 

 

* If you are going to use fruit juice, start with step 5. And, if you plan on adding an egg white to the mixture, stir this in after step 6.

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