Kiwi-Lime Sorbet

I bought an ice cream/sorbet maker back in September and tucked it away in the back of my cabinet for the next summer. Now that the weather is FINALLY nice enough (and I had a ton of kiwis, and I mean a TON, leftover from a shoot) I decided to bring out the ice cream machine and give it a try.

This kiwi-lime sorbet tastes like everything you dream of on a hot summer day.

Keep this treat in your freezer all summer long as your secret weapon (if you can control yourself from finishing it). Bring it out at your next BBQ, happy hour, or outdoor gathering and just watch as a smile creeps onto everyones faces. It’s the sorbet that when looked back on will immediately bring you back to that blissful moment.

Kiwi-Lime Sorbet

Yield: Makes 2 quarts

INGREDIENTS:

• 15 very ripe kiwis

• 1/2 cup sugar

• Juice of 2 limes

STEPS:

Slice the kiwis in half. Using a spoon, carve out the meat of the kiwi, throwing away the hairy exterior. 

Place kiwis in a food processor or blender and pulse until the kiwis turn into a smooth puree. Be careful not to process too much, you don't want to pulverize the seeds. 

Pour sugar and lime juice into the kiwi puree. Pulse a few more times. Pour the mixture into a bowl or container and cover. Let your kiwi puree chill in the refrigerator for at least two hours and up to overnight. 

Following the instructions according to your manufacturer, turn on your ice cream machine, add the puree, and let it spin for 25 minutes. Place in a container and freeze for several more hours until the sorbet reaches your desired consistency. 

Scoop and enjoy on it's own, with champagne, or with a creamy panna cotta or tangy yogurt.