Super refreshing kiwi sorbet with a hint of ginger for that flavour boost and lime juice for the balance. This is the sorbet you didn't know you needed this summer.
Special material requirements
Ice cream machine
Thermometer
Silicone (mini) popsicle mould (optional)
Popsicle sticks (optional)
Recipe
Yield: approx. 24 mini popsicles | Difficulty: easy
Ingredients
Kiwi sorbet
500g kiwi puree
150g green apple puree
180g water
100g dextrose
55g sugar
1 tbsp freshly ground ginger
1 tbsp lime juice
1 tsp sorbet stabiliser
Directions
Kiwi sorbet
Place the kiwi and apple puree, water, dextrose, ginger and lime juice in a saucepan on medium heat. Heat up the puree until it's lukewarm (approx. 40°C).
Mix the sugar and stabiliser in a small separate bowl. The stabiliser has to be added with the sugar to avoid lumps.
While constantly whisking sprinkle the sugar-stabiliser mix to the sorbet base. Keep whisking and heat up the mixture to around 80-85°C.
After it has reached the desired temperature, pour the mixture into a bowl and cover it with cling film to touch. Let it cool down to room temperature, then place it overnight in the fridge.
Take it out of the fridge, use the immersion blender to blend the mixture, then transfer it into the ice cream machine. Follow the instructions of your machine.
Assembly
Option 1: eat the sorbet directly out of the ice cream machine.
Option 2: transfer the sorbet into a large freezer friendly container and place it in the freezer.
Option 3: fill your popsicle moulds with the ice cream and place them into the freezer, preferably overnight, until firm. Then take them out of the mould and store in the freezer until ready to eat. It is best to cover the popsicles with tinfoil or cling film e.g. so that they don't develop crystals.