CommunityShoppersLOGO
262.728.3424
WalCoSunday2016   StatelineNewsLogo2017   MessengerLogo2016

 

Thursday, 21 June 2018 09:23

Enjoy summer with homemade sorbet

Written by  Staff Writer

Dessert and summer are a match made in heaven. Sweltering summer afternoons might not be comfortable, but any discomfort can be quickly washed away with a refreshing dessert, such as the following recipe for “Kiwi Fruit Sorbet” from Lou Seibert Pappas’ “Ice Creams & Sorbets” (Chronicle Books).

Kiwi Fruit Sorbet

Makes about 1 quart

2 teaspoons grated lime or lemon zest
3⁄4 cup sugar, divided
3⁄4 cup water
2 pounds kiwi fruit (about 8 kiwi fruit), peeled and quartered
6 tablespoons freshly squeezed lime or lemon juice
2 limes, quartered

In a small bowl, mash the zest with 1 teaspoon of the sugar to release the oils. Combine the remaining sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Cook until the syrup is clear. Remove from the heat and let cool to room temperature. In a food processor or blender, purée the kiwi fruit with the juice, syrup and sugared zest. Transfer to a container, cover and refrigerate until thoroughly chilled, about 3 hours.

Freeze in an ice cream maker according to the manufacturer’s instructions. Or, to freeze without an ice cream maker, pour the mixture into a 9-inch nonreactive square pan. Cover with aluminum foil or plastic wrap and freeze just until solid, 2 to 3 hours. Scrape out into an electric mixer or food processor and process briefly until light and fluffy. Serve at once or transfer to a container, cover, and freeze until firm, about 2 hours. At serving time, garnish with a lime wedge to squeeze over each serving.

Local2LocalC

ADVERTISEMENT

Place An Ad

Placing an ad online is easy, just click here to get started!

Latest Jobs at Walworth County Careers

cvcanim
ADVERTISEMENT

afcp new
ADVERTISEMENT

paperchain new
ADVERTISEMENT

wfcp newADVERTISEMENT