in the kitchen

in the kitchen

Monday, August 27, 2012

Kiwi and Herb

Do you like fresh herbs in your ice cream or sorbet? Lavender, mint, ginger, basil or rosemary are all terrific additions to a basic recipe for an additional flavor hit.

Kiwi Rosemary Sorbet
2 cups apple juice or white grape juice
3 or 4 sprigs fresh rosemary
3 large kiwi, peeled and quartered
2 ripe pears, peeled and quartered
1/3 to 1/2 cup honey
2 teaspoons lime juice
1/16 teaspoon salt

Pour apple juice into a small sauce pan and add rosemary. Bring to a boil and then reduce heat and simmer for 5 minutes. Remove from heat and allow to cool to room temperature. Remove rosemary and discard. In a food processor or blender, puree kiwi and pears with honey, lime juice and salt. Add apple juice and chill mixture for at least 2 hours or over night. Freeze in an ice cream maker according to manufacturers directions. Cure in freezer for several hours.

Hints: The honey will need to be adjusted according to the ripeness of the kiwi and pears--riper fruit needs less sweetener. Switch out the rosemary if you want to try another flavor combo. I know that ginger would be fabulous and so would basil. If the mixture is not cold to start with, the ice cream maker will not work properly.

I love sorbet! It is a wonderfully refreshing way to end a meal. Kiwi is such a pretty color and there are not very many green desserts I know of. I should have garnished with pistachios!

1 comment:

  1. This sounds like something Neal might like...