Green and Gold Kiwi Sorbet

I don’t own an ice cream maker, though I did consider purchasing one this summer, I decided to pass on the idea (maybe next year) and continue using a simple technique to make ice cream and sorbet that has so far worked for me. The technique? Prep and cut the fruit into small pieces, freeze it, and then process the frozen fruit pieces in a food processor with any other ingredients the recipe calls for, and serve or refreeze. That’s it! The food processor does the churning work for me.

Both of these sorbets are a light and refreshing treat to enjoy anytime and are so good and healthy, and loaded with vitamin C. Green kiwifruit has a tangy tartness while the golden kiwifruit has a sugary sweetness. I prefer my sorbet lightly sweetened, if at all. I used just enough agave nectar to do the job, though feel free to use more agave if you like yours on the sweeter side. I like the bit of crunch and the attractive appearance the black seeds give each scoop.

Green Kiwifruit Sorbet

I used the tangy tart citrus flavor of lime juice to compliment the tart flavor of the green kiwifruit and used lime zest to harmonize with the natural color of this sorbet.

6 green kiwifruit [about 2 ½ – 3 cups], ends cut, peeled, chopped
¼ cup agave
¼ cup fresh lime juice
½ teaspoon lime zest
Wash, peel, and cut kiwifruit into small pieces. Spread chopped kiwifruit pieces on a cookie sheet and place in the freezer until frozen. Place frozen kiwifruit pieces, agave nectar, lime juice and lime zest in a food processor and process until creamy. At this point you can serve immediately as a soft-serve sorbet or pour the sorbet into a container with lid and return to the freezer for about an hour or so to firm up or until ready to serve.

Serves 4

Golden Kiwifruit Sorbet

Citrusy lemon compliments and balances the natural sweetness of golden kiwi and the yellow sprinkles of lemon zest blend nicely with the pretty golden pastel color of this sorbet.

6 golden kiwifruit [about 2 ½ – 3 cups], ends cut, peeled, chopped
¼ cup agave
¼ cup fresh lemon juice
½ teaspoon lemon zest
Wash, peel, and cut kiwifruit into small pieces. Spread chopped kiwifruit pieces on a cookie sheet and place in the freezer until frozen. Place frozen kiwifruit pieces, agave nectar, lemon juice and lemon zest in a food processor and process until creamy. At this point you can serve immediately as a soft-serve sorbet or pour the sorbet into a container with lid and return to the freezer for about an hour or so to firm up or until ready to serve.

Serves 4

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Note: For those of you who own an ice cream maker, wash, peel, and cut the kiwifruit into small pieces and puree, along with any other ingredients called for in the recipe, in a food processor. Pour the kiwifruit puree into the ice cream maker and process according to manufacturer’s instructions. Transfer to a freezer friendly container, cover, and freeze until solid, at least 3 hours. Allow the sorbet to soften at room temperature about 30 minutes before serving.

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