Fresh Kiwi Sorbet with Sigona’s Meyer Lemon Fused Extra Virgin Olive Oil
Treat yourself! This sweet-tart dessert is delightful for an after-dinner treat on a hot summer’s night.
The Meyer Lemon Fused Olive Oil gives the sorbet a creamier texture and a mellow lemon flavor. The recipe is easy to halve or double, if desired.
Fresh Kiwi Sorbet with Sigona’s Meyer Lemon Fusion Extra Virgin Olive Oil
Treat yourself! This sweet-tart dessert is delightful for an after-dinner treat on a hot summer’s night. The Meyer Lemon Fused Olive Oil gives the sorbet a creamier texture and a mellow lemon flavor. The recipe is easy to halve or double, if desired. Recipe courtesy of Veronica Foods. Makes 6 1/2 cups (about 8-12 servings).
Equipment
- Ice cream machine Pro Tip: Based on the instructions for your ice cream machine, you may need to chill the bowl ahead of time. Be prepared!
Ingredients
Ingredients:
- 6 cups about 24 fresh, peeled and chopped ripe kiwis (better if they’re semi-soft and very sweet)
- 1/4 cup honey such as raw, local, unfiltered honey from Honey Hole Honey Co., available only at Sigona’s
- 1/4 cup Sigona’s Meyer Lemon Fused Olive Oil
Instructions
- Put the peeled, chopped kiwi in the freezer for 1/2 hour before pureeing.
- Blend the chilled kiwi with the honey in a blender or use an immersion blender; puree until smooth. With the motor running, pour in the olive oil and blend until it is somewhat emulsified. Taste the mixture to see if you want to add a little more honey. Kiwi is a tart fruit, so the sorbet will be tart, but you can tame its punch a bit with honey.
- Pour the entire mixture in to the bowl of your ice cream machine. Follow ice cream machine instructions for churning and chilling the mixture. Transfer to a sealable container, press down and chill until ready to serve.
- No ice cream machine: Pour the mixture into a 13×9 glass baking dish. Put it in the freezer; about every 30 minutes, scrape the mixture with a fork and press it back down into the dish with the back of a spoon or spatula, as it changes from a slush to a more frozen, sorbet-like texture. Transfer to a sealable container, press down and chill until ready to serve.
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