Kiwi sorbet

Ingredients:

Kiwi sorbet

• 620 g kiwi, peeled and pureed
• 470 ml (if the kiwis are sour, add another 3 tbsp.) sugar syrup, recipe included
• 1–2 tsp lemon juice
• 1 egg white (optional)

Sugar syrup

• 500 ml of water
• 2 cups granulated sugar

Preparation:

1. Place the kiwi puree, sugar syrup, and lemon juice in an ice cream maker. Freeze according to instructions.
2. If using egg whites, beat them until stiff, but not soft peaks form. Stop the ice cream maker. Gently fold in the beaten egg whites. Continue freezing until fully set.
3. Transfer the mixture to a sealable container. Store the kiwi sorbet in the freezer.

4. Sugar syrup:

   
   Place the water and sugar in a saucepan. Bring to a boil. When the liquid becomes clear, cover and let cool. Store in the refrigerator. The syrup will keep for several weeks.
   
   *Note from the Chef: Since this ice cream is made without the addition of stabilizers, preservatives, or foaming agents, it cannot be stored longer than 1–2 weeks.