I’m a lucky lady. I happen to have a few talented friends that are willing to let me buy their skills in exchange for some homemade Leena food. One friend just so happens to be a kick-ass editor with a weakness for desserts. This is lucky for me, a food writer and awesome dessert maker who is in bad need of a decent editor willing to work for food. When god gives you bacon, I say eat it. Enter my awesome kiwi sorbet. Okay, so technically it is Gourmet magazine’s amazing sorbet, but I made a few changes based on my previous sorbet making experiences, thus making it my own. The recipe itself is quite simple. Puree peeled and chopped kiwi with sugar, chill in fridge, then churn and freeze.
I am a veteran of sorbet making, but new to the pureed fruit and sugar method that Gourmet uses. I usually make a simple syrup (equal parts sugar and water, simmered until sugar melts) and add pureed fruit to that for my sorbets. I was pleasantly surprised with the results, which tasted remarkably like a fresh, but frozen, kiwi. I put a little extra sugar, as my sorbet base was a bit tart, and a splash of rum that really should have been more to prevent the sorbet from freezing solid. But other than that, it is a good, straight forward recipe. I am curious to see how it would stand up to my simple syrup method (perhaps a future post?). Thankfully, my kick-ass editor friend has not tired of my desserts, and I have enjoyed her wisdom and grammar skills. Slowly but surely, one sorbet at a time, this bitch is going to get published! ~LTG!
IBS is a total b*tch. I am the queen of...
