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Kiwi & Lime Sorbet
Recipe

6 INGREDIENTS • 6 STEPS • 4HRS

Kiwi & Lime Sorbet

5.0
4 ratings
This kiwi and lime sorbet recipe is lighter than ice cream - a perfect summer treat.
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Thank God I Bake
Cooking is more than just food; for me, it is an A.C.T.-Art, Creativity, and Treasure.
http://thankgodibake.blogspot.com.au/
This kiwi and lime sorbet recipe is lighter than ice cream - a perfect summer treat.
4HRS
Total Time
$1.03
Cost Per Serving
Ingredients
Servings
4
US / Metric
Gelatin Sheet
1
Gelatin Sheet
Water
1 2/3 cups
Water
Egg
1
Nutrition Per Serving
VIEW ALL
Calories
168
Fat
1.5 g
Protein
2.9 g
Carbs
38.0 g
Add to plan
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Kiwi & Lime Sorbet
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author_avatar
Thank God I Bake
Cooking is more than just food; for me, it is an A.C.T.-Art, Creativity, and Treasure.
http://thankgodibake.blogspot.com.au/
Cooking InstructionsHide images
step 1
Place the Gelatin Sheet (1) in water for 1 minute until softened. Blend the Kiwifruit (3) and juice of a Lime (1) together. Combine Water (1/3 cup) with Granulated Sugar (1/2 cup) and heat on the stove until all the sugar is dissolved.
step 1 Place the Gelatin Sheet (1) in water for 1 minute until softened. Blend the Kiwifruit (3) and juice of a Lime (1) together. Combine Water (1/3 cup) with Granulated Sugar (1/2 cup) and heat on the stove until all the sugar is dissolved.
step 2
Put the soaked gelatine sheet into the simple syrup and mix until it is all combined. Pour in the remaining Water (1 1/4 cups) with the Gelatine Sheet, and Granulated Sugar (1 Tbsp) to cool down the sugar syrup to room temperature.
step 2 Put the soaked gelatine sheet into the simple syrup and mix until it is all combined. Pour in the remaining Water (1 1/4 cups) with the Gelatine Sheet, and Granulated Sugar (1 Tbsp) to cool down the sugar syrup to room temperature.
step 3
Combine the kiwi juice with the water. Transfer into shallow container and freeze it for 2-3 hours or overnight.
step 3 Combine the kiwi juice with the water. Transfer into shallow container and freeze it for 2-3 hours or overnight.
step 4
Use a fork to break the ice, the gelatine will make the ice flakes look white which is easier to wrap air into. Put it back into freezer to prevent it from melting.
step 4 Use a fork to break the ice, the gelatine will make the ice flakes look white which is easier to wrap air into. Put it back into freezer to prevent it from melting.
step 5
Seperate the white from the Egg (1). Beat the egg white with Sugar (100 gram) until it forms a stiff peak. Combine the egg white with the kiwi ice. Gently fold in the egg white and it will become smooth. Put it back into freezer to harden the sorbet.
step 5 Seperate the white from the Egg (1). Beat the egg white with Sugar (100 gram) until it forms a stiff peak. Combine the egg white with the kiwi ice. Gently fold in the egg white and it will become smooth. Put it back into freezer to harden the sorbet.
step 6
Present in the hollowed out kiwi skins. Bon Appetite.
step 6 Present in the hollowed out kiwi skins. Bon Appetite.
Tags
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Dairy-Free
American
4th of July
Gluten-Free
Snack
Shellfish-Free
Kid-Friendly
Dessert
Summer
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