There were a range of excellent icecreams at the T-house potluck last month; among them was a kiwi gelato prepared by Toby. So when a couple of kiwi fruits turned up in our next vege box I didn't think twice about how we'd be eating them. I pureed them up into gelato within days and then, for one reason or another, didn't actually taste the gelato for about two weeks. Amazingly, after a few minutes resting on the bench, this gelato still had a terrific texture! It's lighter, smoother and frothier than any other sorbet I've made. It could be that I finally nailed the right sugar-to-water ratio or perhaps it's down to the corn syrup, which I've not used before. Either way, this refreshing sweet-sour ice won't last so long in the freezer next time, especially once the weather warms up.
(based on a recipe at veganfood, via vegan potlucker Toby)
1/2 cup water
1/4 cup castor sugar
1/4 cup corn syrup
2 kiwi fruits, peeled
juice and zest of 1/2 lemon
Stir the water, sugar and corn syrup together in a small saucepan, heating them gently until the sugar is dissolved.
Puree the kiwi fruits in a food processor. Add the lemon juice and zest and the sugar syrup and puree the lot.
Chill the kiwi mixture thoroughly and churn it in an icecream maker before freezing.