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Ingredients:
12 kiwi fruits
3/4 cup sugar
1 large egg white, slightly beaten
Peel the kiwis and slice them coarsely. Place in a food processor along with the sugar and puree finely. Be sure there are no lumps. There should be about 3 cups of puree.
Transfer the mixture to an ice-cream freezer and follow the
manufacturer's directions.
Beat the egg white with 2 or 3 strokes of a whisk. When the mixture is half-frozen, pour the egg white into it and resume freezing until done.
The sorbet can be garnished with thinly sliced strawberries and mangoes arranged in a pattern around the outside of the plate.
Yield: About 1 quart.
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