Kiwi sorbet

Ingredients for 4 servings:

• 100 g sugar
• 6 kiwis
• 1 lime(s)
• 2 cl liqueur (kiwi liqueur) or fruit spirit
• 125 ml white wine
• 1 egg white

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

with alcohol

Boil the sugar with 4 tablespoons of water until syrupy, then let cool. Peel the kiwis and puree in a blender. If necessary, pass 2/3 of the fruit puree through a sieve if you don’t want all the kiwi seeds in the sorbet. I left all the seeds in and they didn’t bother us. Wash the lime in hot water, zest it, and squeeze it. Add the grated lime zest, lime juice, sugar syrup, schnapps, and wine to the kiwi puree and mix everything well. Beat the egg whites until stiff and fold evenly into the fruit mixture. Either pour the fruit mixture into an ice cream maker and freeze according to the instructions, or place it in a metal bowl in the freezer, stirring the mixture every half hour to ensure a smooth sorbet rather than a solid block. This takes about 4 hours. To serve, scoop out balls with a spoon and garnish with a few kiwi slices and a mint leaf.