Alicia Ross
Universal Uclick

I have been taken with kiwi almost as long as I have been with fruit sorbet. So combining the two should not have taken as long as it did. But now, oh my! I am hooked on kiwi sorbet.

I remember with a youngster’s enthrallment the day my dad brought home a bag of the strange, fuzzy little fruit. As he peeled and sliced one for all of us to try, I was amazed at the complexity the little orb held. For some members of my family, the crunchy black seeds and bright green color were enough to halt the allure. But Dad and I stood at the kitchen sink eating one after another.

Back then, kiwifruit appeared only in our specialty grocery a few weeks out of the year. As their American appeal has grown over the past 40 years, kiwis are everywhere. They star in my favorite fruit salad, adding flavor and color. But I love transforming them into a summer sweet treat by blending them with sugar and water and popping the concoction into my ice cream maker.

If you don’t have an ice cream maker, it’s still easy to make sorbet. Just follow the Cook’s Note in the recipe below. I hope you enjoy this enticing summer treat!

Kiwi Sorbet

10 minutes preparation; 1 hour chilling time; 20 to 30 minutes freezing time

Yield: about 1 quart

1 cup sugar

3 cups water

1 cup fresh kiwi, peeled and crushed

Combine sugar and water in a small saucepan and place over high heat. Cook, stirring constantly, 1 minute or until sugar dissolves. Bring syrup to a boil. Boil, without stirring, 1 minute. Remove saucepan from heat and stir in crushed kiwi. Place sorbet mixture in refrigerator for 1 hour. (Transfer to smaller container if necessary.)

Transfer sorbet mixture to an ice cream maker and freeze according to appliance instructions, typically 20 to 30 minutes. (If you don’t have an ice cream maker, see alternate instructions in Cook’s Note below.)

Remove sorbet from ice cream maker and place in a covered container in the freezer for 1 hour, or until desired consistency is reached. Serve at once, or keep in the freezer until ready to serve.

Cook’s Note: If you don’t have an ice cream maker, it’s still easy to make sorbet. Just pour completed mixture into a metal baking pan and freeze, uncovered, for 1 hour, or until ice forms at the edges of pan. Use a fork to break up ice and distribute frozen parts evenly. Continue freezing, stirring every 30 minutes, until desired consistency is reached, about 2 to 3 more hours depending on temperature in your freezer.

Approximate values per ¼ cup serving: 54 calories, trace g fat (0 g saturated), 0 mg cholesterol, trace g protein, 14 g carbohydrates, trace g dietary fiber, 1 mg sodium.

Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email tellus@kitchenscoop.com, or visit http://kitchenscoop.com.