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Kiwi Fruit Sorbet
A healthy treat that's packed with Vitamin C
[Makes about 1 litre]
The snapping, crisp, black seeds of kiwi fruit lend a neat bite to this emerald green sorbet. Squeeze a lime wedge over each serving for added sparkle.
INGREDIENTS
2 tsps grated lime or lemon zest
¾ cup sugar, divided
¾ cup water
About 1kg kiwi fruit (about 8 kiwi fruit), peeled and quartered
6 tbsps freshly squeezed lime or lemon juice
2 limes, quartered
METHOD
1. In a small bowl, mash the zest with 1 teaspoon of the sugar to release the oils.
2. Combine the remaining sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar.
3. Cook until the syrup is clear. Remove from the heat and let cool to room temperature.
4. In a food processor or blender, puree the kiwi fruit with the juice, syrup, and sugared zest.
5. 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 non-reactive square pan.
6. Cover with aluminium foil or plastic wrap and freeze just until solid, 2 to 3 hours.
7. Scrape out into an electric mixer or food processor and process briefly until light and fluffy. Serve at once or transfer to a container, cover, and freeze until firm, about 2 hours.
8. At serving time, garnish with a lime wedge to squeeze over each serving.
VARIATION
Mango Sorbet
1. Substitute 1kg large mangoes for the kiwi fruit.
2. When the sorbet is almost frozen, spoon in 2 tablespoons rum, and churn until blended in, about a minute more.
FAST FACT
Kiwis, packed with more vitamin C than an equivalent amount of orange, is also a great source of vitamin E, magnesium, potassium, and copper, which help to protect the blood vessels and heart. The high fibre content in this green goodie reduces cholesterol and improves the conditions of people with cardiovascular diseases, which lowers the chances of heart attacks.
DID YOU KNOW
Sorbet (pronounced sore-bay) - actually fruit purée enhanced with sugar syrup, freezes without a machine. Since it contains almost no air, it makes a dense and extremely flavourful treat. Offered as a non- or low-fat alternative to ice-cream, sorbets are also served between the appetiser and main course as a palate cleanser. The Italians make granita, a virtually identical dessert. The only difference: It is crunchier because of the freezing process. |
Recipes reprinted from Lou Seibert Pappas’ Ice Creams & Sorbets, with permission from Chronicle Books. Ice Creams & Sorbets is available at all leading bookstores.
If you have any comments or practical suggestions, write to us at editor@family.sg
- Mother & Baby
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