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!