KIWI MINT SORBET

Happy Mother’s Day!

As you may recall if you follow along here regularly, I participate in a Healthy Cooking Group, It’s just 6 girlfriends who enjoy eating in a healthy fashion, and we use our monthly dinners to teach each other new recipes and things about health as it relates to food.

This month our theme is Healthy Light Spring-Inspired dishes. Each of us brings a dish to share along with the recipe so it’s a good excuse for me to develop new recipes or share some of my old favorites. This month it was my turn to provide the desert and I was inspired by a large bag of kiwifruit I saw while shopping at Costco.

It reminded me of one of the most delicious things I have ever eaten, seriously. It was a kiwi smoothie that they served at breakfast aboard the S.S.Antoinette when we sailed her down the Rhine River. The waiter told me all it was was blended fresh kiwifruit and a little sugar. They served it in small shot glasses and it was out-of-this-world delicious. Well that delicious kiwi smoothie got me to thinking. The very same ingredients was all I’d need to turn a kiwi smoothie into a kiwi sorbet. And then I thought the addition of fresh mint could make it even better. So, I decided to make Kiwi Mint Sorbet for my Healthy Cooking Group. It turned out absolutely terrific so I thought I’d share this simple spring dessert recipe with you. Perhaps you’ll even make it for Mother’s Day.

It requires a little bit of advance planning, as you’ll need to prepare your Kiwi Mint Sorbet the day before you want to serve it. The first thing you’ll need to do is prepare a Mint Simple Syrup.

Here’s what you’ll need to make the Mint Simple Syrup:

• 1 1/2 Cups Fresh Mint Leaves, Chopped
• 1 Cup Sugar
• 1 Cup Water

In a small saucepan bring the sugar, water and mint to a boil, stirring until the sugar is dissolved. Then reduce the heat to a simmer and let it cook uncovered and undisturbed for about 20 minutes until it achieves a slightly thickened, syrupy consistency. Pour the syrup through a fine sieve, pressing down hard on mint to release the flavor. Discard the mint leaves. Cool to room temperature then place the syrup in a tightly covered jar and refrigerate until well chilled. You’ll be needing the cooled Mint Simple Syrup to make the Kiwi Mint Sorbet.

Here’s what you’ll need to make the Kiwi Mint Sorbet:

• 12 Ripe Kiwifruit, peeled, stems removed and cut in half
• 1 Ripe Kiwifruit, peeled and sliced (reserved for garnish)
• 1 1/4 Cups Mint Simple Syrup
• Fresh Mint (for garnish)

To make the sorbet start by adding the 12 prepared kiwifruit to your blender or food processor.

Puree the fruit until just smooth, taking care not to overblend. If the seeds are broken they will make the kiwi puree bitter, not a good thing. This will produce about 4 cups of kiwi puree.

Pour 1 1/4 cups of your cooled, Mint Simple Syrup into the blended fruit.

Using a spoon, mix it in.

Now you’ll need an ice cream maker for this next part. I own a Krups 358-70 La Glaciere Ice Cream Maker and I love it! All you do is freeze the tub, then add the top with the motor and paddle section when you’re ready to make your sorbet. No adding messy ice and salt like the old fashioned machines. This ice cream maker has served me well for many years and I highly recommend it. If you’re in the market for an ice cream maker you can get one like mine by clicking here. 

Or, if you already own a KitchenAid Stand Mixer you might wish to opt for their Ice Cream Maker attachment instead. My girlfriend has one and likes it very much. It’s also cheaper than the Krups Ice Cream Mixer above. Get the KitchenAid attachment by clicking here.

So, at this point it’s time to add the fruit mixture into your ice cream machine. I had my frozen tub ready to go.

Following the directions on your machine, freeze your Kiwi Mint Sorbet accordingly.

The sorbet starts off liquidy and within about 45 minutes thickens to a consistency that looks like the photo below.

Scrape the sides of the tub down with a rubber spatula, cover the sorbet with plastic and place it back in the freezer for about 3 hours. The sorbet will continue to freeze to scooping consistency. And if you’re like me, at this point you’ll have to fend off your hungry kids who won’t want to wait for a taste.

When ready to serve scoop the deliciousness into a serving bowl…

garnish with a mint leaf and slice of kiwi and serve to your very happy guests.

All of the ladies at my healthy cooking group loved it. I promised my son I’d save him a scoop and sure enough, as soon as I walked in the door he was waiting for me, anxious for his serving. I think I’ll be making a lot more of this recipe in the coming months. It will make a wonderful, refreshing, light and healthy summer dessert.

Here’s the printable recipe…

KIWI MINT SORBET

 

Print

Prep time

30 mins

Cook time

4 hours 30 mins

Total time

5 hours

 

This delicious light and tangy sorbet is full of healthy goodness. It makes a wonderful, refreshing summer dessert.

Author: Celia Becker

Recipe type: Dessert

Serves: 6 to 8 servings

Ingredients

• For The Simple Syrup
• 1½ Cups Fresh Mint Leaves, Chopped
• 1 Cup Sugar
• 1 Cup Water
• For the Sorbet
• 12 Ripe Kiwifruit, peeled, stem removed and cut in half
• 1 Ripe Kiwifruit, peeled and sliced (reserved for garnish)
• 1¼ Cups Mint Simple Syrup
• Fresh Mint (for garnish)

Instructions

1. To make the Simple Syrup
2. In a small saucepan bring the sugar, water and mint to a boil.
3. Stirring until sugar is dissolved.
4. Reduce heat to a simmer and cook uncovered and undisturbed for about 20 minutes until it achieves a slightly thickened, syrupy consistency.
5. Pour syrup through a fine sieve, pressing down hard on mint to release the flavor.
6. Discard mint leaves.
7. Cool to room temperature then place syrup in a tightly covered jar and refrigerate.
8. You'll be needing the cooled Mint Simple Syrup to make the Kiwi Mint Sorbet.
9. To make the Kiwi Mint Sorbet
10. Adding the 12 prepared kiwifruit to your blender or food processor.
11. Puree fruit until just smooth, taking care not to overblend.
12. If seeds are broken they will make the kiwi puree bitter.
13. This will produce about 4 cups of kiwi puree.
14. Pour 1¼ cups of your cooled, Mint Simple Syrup into the blended fruit and stir to combine.
15. Add the fruit mixture into your ice cream machine and follow manufacturer directions to prepare sorbet.
16. Cover sorbet with plastic and place in the freezer for about 3 hours. The sorbet will continue to freeze to scooping consistency.
17. When ready to serve scoop into a bowl and garnish with a mint leaf and slice of kiwifruit.
18. ENJOY!

Notes

You can substitute 4 cups of puree from many other fruits including strawberries, blueberries, raspberries, mangos, peaches, etc.

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So there you have it: KIWI MINT SORBET

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