Kiwi Fruit Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
No 3, Glastonbury

Chef/proprietor Jillian Gilliat


  • 1 lb. (450 g.) granulated sugar
  • 1½ pints (875 ml.) water
  • 4 kiwi fruit
  • zest and juice 4 lemons
  • green vegetable colouring
  • 2 egg whites, lightly beaten


Make a syrup by heating together gently in a heavy pan the sugar and water. Boil fast for 4 minutes and allow to cool.

Peel and liquidise the kiwi fruit along with the zest and juice of the lemons. Add the sugar syrup and freeze.

When softly frozen, incorporate the lightly beaten egg whites and green colouring for the desired effect. Finish freezing.