Monday, February 21, 2011

Monthly micro-batch: mint kiwi sorbet

Last week at the farmers market my normal artichoke farmer was all out of artichokes, but had some beautiful kiwi. I got a few pounds for my lunches, but also decided it should be the hero in a refreshing micro-batch. Adding some mint and a secret ingredient (a little chocolate bitters) makes for a nicely balanced, curiously green dessert.

  • 1 lb ripe kiwis
  • 1/4 C sugar
  • 1/4 C water
  • 1/8 C mint
  • 2 t chocolate bitters
Muddle the mint and sugar in a small saucepan. Add the water and turn the burner to high heat. Stir constantly until the sugar is fully dissolved. Take off the heat, cover, and steep for 10 minutes.

Peel the kiwis and rinse to make sure all the fuzzy bits are off. Mash the kiwis with a potato masher (use a blender if you'd like it a bit smoother, but you run the chance of crushing the black seeds).

Pour the sugar water into the mashed kiwi, straining off the mint. Mix thoroughly and add the chocolate bitters.

Process in an ice cream machine. Put in the freezer to harden it up. Serve with mint or even some dark chocolate.

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