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KIWIFRUIT
Serves 8
Preparation time: 30 minutes
Resting time: 2 hours plus 2 hours plus 2 hours
For the kiwifruit shells
8 green kiwifruits
For the kiwifruit sorbet
6 green kiwifruits (1 pound/450 g)
2 yellow kiwifruits (5¼ ounces/150 g)
2½ tablespoons (30 g) superfine sugar
⅓ cup (120 g) simple syrup
(see this page)
3½ tablespoons (50 g) lemon juice
For the kiwifruit shells
Cut the tops off the kiwifruits at three-quarters of their height. Lightly
hollow out the larger part and set aside the flesh. Freeze the kiwifruit
shells for 2 hours.
For the kiwifruit sorbet
Peel the kiwifruits, sprinkle lightly with sugar, and set aside in a warm
place for 2 hours to ripen.
Make the simple syrup following the directions on this page. Pour the
syrup over the kiwifruit, add the lemon juice, and blend with an
immersion blender. Refrigerate for 2 hours. Churn in an ice cream