I love summer. The fruit is just so gorgeous, delicious and heck, dirt cheap. Last weekend, I raided the produce stand for fruits. I had some leftover after snacking on a good bit, and thought about a sorbet. I had mango, pineapple and kiwi left, but I was pretty sure the color of that would be unattractive.
So, I asked my friends on Twitter what they thought. Mango/Pineapple or Kiwi/Pineapple? Mango/Pineapple won BIG time. However, upon coming home, I cut into the mango and it wasn’t ripe at all. So, I ended up making Kiwi/Pineapple instead. I’m not sad about it, because I think this sorbet is really cute with the little kiwi seeds in it.
This is the first sorbet that I’ve had that is creamy in texture, and really soft to scoop straight out of the freezer. It’s also a delicious flavor combination, so don’t let the neon green highlighter appearance deter you away.
Kiwi Pineapple Sorbet
Source: adapted from Cooking Light
- 1 small pineapple, cored and cut in chunks
- 2 kiwis, peeled
- 1 cup sugar
- juice of one lemon
- Place pineapple, kiwi and lemon juice in a food processor; process until smooth. Add sugar; process 1 minute or until sugar dissolves.
- Pour mixture into an ice cream maker and let the machine run for 25-30 minutes. Freeze for 1-2 hours to set the sorbet.