Kiwi Sherbet Recipes

Steps:

• Peel and chop kiwis, then pulse with sugar in a food processor until smooth. Chill until cold, about 1 hour.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up, at least 1 hour.

Steps:

• Combine water, sugar, and strawberries in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
• Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
• In a blender, combine simple syrup, strawberries, and kiwi. Blend until well-combined.
• Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
• Take out of the freezer and let sit for 5-10 minutes before scooping.
• Serve.
• Enjoy!

Steps:

• Blend all ingredients in a food processor or high-speed blender until thoroughly combined.
• Pour into a rectangular loaf pan and smooth into an even layer.
• Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping.)
• Scoop into a bowl.
• Enjoy!

Steps:

• Place the pureed kiwis, sugar syrup, and lemon juice in the ice cream machine freezer.
• Begin freezing according to manufacturer's instructions.
• If you're using the egg white, whip the egg white until very frothy, but not yet at soft peak.
• Stop the machine briefly and fold in the egg white.
• Continue freezing until entirely frozen.
• Remove to a sealable container.
• Keep in the freezer.
• Syrup: Place both in a saucepan.
• Bring to the boil.
• As the liquid clears, cover and let cool.
• Store in the refrigerator; will keep for weeks.

Steps:

• Place the pureed kiwis, sugar syrup, and lemon juice in the ice cream machine freezer. Begin freezing according to manufacturer?s instructions.
• If you're using the egg white, whip the egg white until very frothy, but not yet at soft peak. Stop the machine briefly and fold in the egg white. Continue freezing until entirely frozen.
• Remove to a sealable container. Keep in the freezer.
• Place both in a saucepan. Bring to the boil. As the liquid clears, cover and let cool. Store in the refrigerator; will keep for weeks.
• *Chef Notes: Since this ice cream is made without stabilizers, preservatives, or frothing agents, you should not store for more than 1 to 2 weeks.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.