Sorbet is mostly fruit juice, sugar, and sometimes water, but another exotic combination in blending & developing flavors of sorbet is by accompanying flavor or two.
500 gms Kiwi fruit
2 cups sugar
Water to blend and texturise
Be sure to pick ripe kiwis : they should give slightly when you press them, and feel a little soft. Peel the kiwis and pull out the at the end. Cut them in half and puree..
Heat about 1 cup of the puree in a small saucepan with the sugar, stirring until the sugar has dissolved. Add water to this in order to adjust the texture. Taste and adjust the sugar, if necessary.
Freeze according to the instructions with your ice cream maker.
Scoop out Serve alone or as part of a plate of assorted flavored sorbets. The light apple-green color with the polka dots of fine kiwi seeds gives a great appeal value which is invaluable, and the flavor is like a mixture of strawberry and banana. For both these reasons, this goes well with many other fruits or fruity sherbets: assorted scooped sorbets like pineapple, strawberry, orange, or tangerine etc.
( Courtesy: Executive Chef Aman Tandon from ThePrideHotels, Ahmedabad)