Dessert and summer are a match made in heaven. Sweltering summer afternoons might not be comfortable, but any discomfort can be quickly washed away with a refreshing dessert, such as the following recipe
for Kiwi Fruit Sorbet from Lou Seibert Pappas Ice Creams & Sorbets (Chronicle Books).
Kiwi Fruit Sorbet
Makes about 1 quart
2 teaspoons grated lime or lemon zest
3/4 cup sugar, divided
3/4 cup water
2 pounds kiwi fruit (about 8 kiwi fruit), peeled and quartered 6 tablespoons freshly squeezed lime or lemon juice
2 limes, quartered
In a small bowl, mash the zest with 1 teaspoon of the sugar to release
the oils. Combine the remaining sugar and water in a small saucepan
and bring to a boil, stirring to dissolve the sugar. Cook until the syrup
is clear. Remove from the heat and let cool to room temperature. In a
food processor or blender, puree the kiwi fruit with the juice, syrup and sugared zest. Transfer to a container, cover and refrigerate until thoroughly chilled, about 3 hours. Freeze in an ice cream maker according to the manufacturer’s instructions. Or, to freeze without an ice cream maker, pour the mixture into a 9-inch nonreactive square pan. Cover with aluminum foil or plastic wrap and freeze just until solid, 2 to 3 hours. Scrape out
into an electric mixer or food processor and process brie y until light and uffy. Serve at once or transfer to a container, cover and freeze until rm, about 2 hours. At serving time, garnish with a lime wedge to squeeze over each serving.
