Kiwi-Lime Sorbet

There is quite possibly nothing easier or more refreshing than sorbet. Traditionally served to cleanse the palate between courses, I think this one is perfect on its own served as a light dessert.

I learned to make sorbet in school using a slightly complicated method of floating an egg (in shell) in the liquid mixture, adding sugar, and stirring until it dissolved, until a dime-sized portion of the egg was the only part exposed above the mix.

This method is far easier and almost foolproof.

Kiwi-Lime Sorbet
Serves 4 for dessert or 8 as a traditional sorbet

1 cup granulated sugar
1/2 cup water
6 medium-size kiwi - peeled
1 cup freshly-squeezed lime juice

Make a simple syrup from the water and sugar: Combine sugar and water in a heavy saucepan and cook, stirring continually, over medium-high heat until sugar is dissolved. Simmer for another minute and remove from heat.
Puree kiwi in a blender until very smooth - add lime juice - this should make 2 cups of kiwi and juice. Add simple syrup and stir well.
Pour the mixture into a shallow pie plate or 9x9 pan. Freeze for 40 minutes.
After 40 minutes, scoop the frozen outer ring of the mixture into the center of the plate. Freeze again. Check every 30 to 40 minutes, stirring and scraping each time, until frozen. Freeze for an additional hour before stirring one last time at service time.

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