Total Time
20mins
Prep 10 mins
Cook 10 mins

Ingredients Nutrition

Directions

  1. Place the pureed kiwis, sugar syrup, and lemon juice in the ice cream machine freezer.
  2. Begin freezing according to manufacturer’s instructions.
  3. If you're using the egg white, whip the egg white until very frothy, but not yet at soft peak.
  4. Stop the machine briefly and fold in the egg white.
  5. Continue freezing until entirely frozen.
  6. Remove to a sealable container.
  7. Keep in the freezer.
  8. Syrup: Place both in a saucepan.
  9. Bring to the boil.
  10. As the liquid clears, cover and let cool.
  11. Store in the refrigerator; will keep for weeks.

Reviews

(1)
Most Helpful

This is very nice sherbet, full of the flavor of kiwi fruit. While I also like sherbets made with milk or yogurt, this sherbet seems to be particulary refreshing in hot weather. I did use the egg white, and am now planning to experiment without to see what the difference is. Thank you very much for this recipe.

mianbao July 18, 2004

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