For a change, one more suggestion sorbet, but if you want to call it ice cream, there’s no problem. This time the chosen flavor was kiwithe essence remained pure.
Fruit native to China, the plant being a vine. When it arrived in Brazil, I wasn’t a big fan, it had a strange appearance: hairy on the outside, very soft on the inside with a bright green color. I thought it was too sour and I didn’t like it much. However, as time passed, I changed my mind. Of course, tasting the very ripe fruit helped a lot in this process.
I had mentioned that the price wasn’t that great, it wasn’t two days later that it plummeted! From almost R$8/kg, it came to R$2/600g, the sign shined far away for me. The variety used was the small variety, at least that’s what the packaging said.
I know that alcohol interferes with the freezing of water, however I’m not so sure if the amount of vodka used does this. Anyway, the sorbet wasn’t as hard as normal, after all it’s basically water. Perhaps the combination of solids from the kiwi pulp, vodka and sugar contributed to this.
Due to its relative acidity, sorbet was a good option to end a meal in a very refreshing and non-cloying way.
Kiwi ice cream in the Sorbet style
Makes: 450 mL
- 600 g small and ripe kiwis (~13 units)
- 100 mL water
- 95 g crystal Sugar
- 50 mL vodka
1 cup: 250mL | 1 tablespoon: 15mL.
- Peel the kiwis, cut into ‘4’ lengthwise.
- Blend the kiwis with a hand mixer or food processor until they become pure.
- Sift the kiwi puree to remove the seeds (optional), add the water, washing the seeds.
- Add the crystal sugar and vodka, mix well with the mixer to dissolve the sugar.
- Take it to the ice cream maker and follow the manufacturer’s instructions.
- Sugar: the quantity may vary depending on the ripeness of the kiwi.
