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Kiwifruit Sorbet


1 c Water 4 Kiwifruits; pared
1/2 c Sugar
5 teaspoon Lemon juice
1/2 c Light corn syrup
1/4 teaspoon Grated lemon peel

Yield: 4 servings

Combine water, sugar and corn syrup in saucepan. cook and stir 2 minutes or until sugar is dissolved. Puree kiwifruit in food processor or blender to equal 3/4 cup puree. Add lemon juice, lemon peel and sugar mixture. Pour into shallow metal pan; freeze about 1 hour or until firm but not solid. Spoon into chilled bowl and beat with electric mixer until light and fluffy. Return to freezer; freeze 2 hours or until firm enough to scoop.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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