Kiwi Sorbet


kiwi sorbet

The winter is a rather good time for many tropical fruits, so I when I had another sorbet craving, I turned to the kiwi. I have just acquired a used copy of Chez Panisse Desserts by Lindsey Remolif Shere, and she seems to have ice cream and sherbet recipes for everything you can think of. Actually, what she calls sherbet, I would call sorbet. And since I find the word “sherbet” unpleasant and to be used only in extreme situations, I will refer to her concoctions as sorbets; sorry, Shere.

Sorbet is usually mostly fruit juice, sugar, and sometimes water, but Shere’s sorbets usually slip in a clever accompanying flavor or two–so mango sorbet has lime juice and rum and cherry sorbet has kirsch and balsamic vinegar. Her nutmeg geranium ice cream does not contain nutmeg, however, because it turns out that there is a nutmeg geranium variety of flower. She also has a rose geranium pound cake recipe. I digress, but if you ever come across something you think is edible, rare, and could be sweet, you could probably find a recipe for it in the book (most likely a sorbet or ice cream, and perhaps molded into a bombe, if you want) — along with many other recipes for common ingredients. You can also get a sense of her go-to’s in the recipes featured in the book – caramel, kirsch, and honey especially pop up in her desserts. She even has a kirsch sorbet recipe.

Anyway, I liked the kiwi sorbet. Tart and sweet, and crackling with kiwi seeds. My kiwis gave a bit when pressed, but I think they weren’t fully ripe, so my sorbet is especially tart. I’m good with that.
Kiwi Sorbet

adapted from Chez Panisse Desserts by Lindsey Remolif Shere

Makes 1 quart

2 pounds kiwi fruit

3/4 c sugar

Optional: Kirsch to taste

Be sure you have ripe kiwis: they should give slightly when you press them, and feel a little soft. Peel the kiwis and pull out the hard core at the end. Cut them in half and puree. You can leave the seeds in if you like the way they look, or you can strain them out [I attempted to strain them out, but ended up straining out all the juice, too, so back it all went]. Sometimes I strain them all out, and sometimes I strain only half the mixture so the sorbet will be speckled, rather than peppered, with seeds.

Heat about 1 cup of the puree in a small saucepan with the sugar, stirring until the sugar has dissolved. Add this to the rest of the puree and flavor with a few drops of kirsch, if you like [I liked]. Taste and adjust the sugar, if necessary. Chill. Freeze according to the instructions with your ice cream maker.

Serve alone or as part of a plate of several sorbets. The light apple-green color of this sorbet is invaluable, and the flavor is like a mixture of strawberry and banana. For both these reasons, this goes well with many other fruits or frui sherbets: pineapple, strawberry, orange, or tangerine.

2 Responses to “Kiwi Sorbet”

  1. Joan Says:

    Instead of pureeing the kiwifruit, mash them on top of seive with a wooden spoon, (this way you can retain the juices that squish out and reincorporate it into the mashed kiwi) Doing this vs the blender stops the seeds breaking up cos that is what makes the kiwi taste bitter.

  2. Nina Says:

    Cool, what a great tip — thank you!

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