Kiwi Sorbet -- A LIght & Merry Holiday Dessert!


Cookies, pies, cakes and fudge -- so many delicious, decadent holiday treats!  I do enjoy the buttery, frosted, chocolate dipped and sprinkled sweets that come with this festive time of year, but.... the end of a big family feast there's often little room or desire for a rich dessert.  That's why I'm so excited about this insanely easy to make and blissfully delicious Kiwi Sorbet!  It's light, refreshing, and just look at it -- Garnished with fresh pomegranate arils, it couldn't look any more Christmasy!

Kiwi, in December?  Yes indeed!  California Kiwis are harvested in late fall and are ready to enjoy all winter long!  I learned a lot about kiwifruit and other California agricultural products when I wrote for the Clever Girls California Grown campaign.  Did you know that you can bake with Kiwifruit?  They have the same lightly sweet and delightfully tart qualities of fresh plums, which led to my husband's creation:  Kiwi Tea Cake

Kiwi Sorbet

Serves 4 to 6 (makes about 3 1/2 cups) servings
active time: 15 min
total time: 2 1/2 hr (includes chilling)
Equipment: an ice cream maker

2 pounds tender ripe* green California kiwifruit (10-12)
3/4 cup superfine granulated sugar

Peel and chop kiwis, then pulse with sugar in a food processor until smooth. Chill until cold, about 1 hour.

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up, at least 1 hour.

* Kiwi can be ripened by storing in a sealed paper bag with a banana. 

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