The recipe is designed to live up to the expectation of “minimum ingredients and maximum taste. “Already with its fresh bright green color, the dessert recalls summer. Even sour kiwi in this form will take on a new taste, and small black seeds not only decorate the dessert, but also enrich it текстуру. 
Time: 8 час. thirty min Difficulty: easy. Quantity: one 000 ml. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Kiwi sorbet
- 620 g. Kiwi, peeled and mashed
- 470 ml. (if kiwi is sour, add another 3 tbsp. l.) sugar syrup recipe attached
- 1-2 tsp lemon juice
- 1 egg white (optional)
Sugar syrup
- 500 ml water
- 2 tbsp. granulated sugar
Recipes with similar ingredients: kiwi, lemon juice, eggs, sugar
Recipe preparation:
- Put the kiwi puree, sugar syrup and lemon juice in ice cream maker. Freeze following the instructions.
- If you use egg white, beat it until a thick foam, but not to soft peaks. Stop the ice cream maker. Gently intervene whipped protein. Continue freezing until cooked.
- Move the mass into a resealable container. Store sorbet from Kiwi in the freezer.
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Sugar Syrup:
Put water and sugar in a saucepan. Bring to a boil. When the liquid becomes clear, cover and let cool. Keep in the refrigerator. The syrup is usable for a few weeks. * Note from the chef: as it is ice cream is made without the addition of stabilizers, preservatives and blowing agents, it should not be stored for longer than 1-2 weeks.
