Strawberry Kiwi Sherbet
I decided to twist a strawberry sherbet recipe, using about a 3:1 ratio of strawberries to kiwi. That seemed to be common in various other strawberry kiwi recipes. What I found was that while the color resembled just strawberry, the kiwi flavor was still really strong. Next time, I might reduce it down even more. I liked the flavor, I'd just like the strawberry to be a tad more prominent. I've included the recipe the way I did it, but just note you might want to add in a little more strawberry.
Strawberry Kiwi Sherbet ingredients:
- 3 cups hulled strawberries
- 2 small kiwi (about 1 cup)
- 1/4 cup heavy cream
- 1 cup water
- 1 1/4 cup sugar
- Juice of one lemon
Strawberry Kiwi Sherbet instructions:
- Make sure ice cream maker bowl is frozen and ready to use (if not freeze at least 24 hours)
- Give the hulled strawberries a quick chop
- Peel and give the kiwi a rough chop
- Place kiwi and strawberries in a food processor
- Sprinkle 1 tbs of sugar over the top
- Squirt a whole lemon over the top of the fruit as well
- Puree until smooth (you can push puree through strainer if you don't want seeds in your sherbet)
- Place sugar and water in pan and heat on low until the sugar is dissolved
- Remove from heat and whisk in with the fruit puree in a bowl
- Beat heavy cream until it forms stiff peaks
- Fold the heavy cream into the fruit mixture
- Refrigerate at least a few hours
- Prepare sherbet per ice cream maker instructions
- Freeze for a couple hours before serving
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Make sure and check back Friday, I have a cookie post all ready to go. It's a twist on a traditional chocolate chip cookie recipe - you won't want to miss it! Make sure and follow my blog, or follow me on social media, for all my latest projects and posts.
