Kiwi-lime sorbert
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Kiwifruit (about 1 pound), |
| . peeled & quartered | ||
| ½ | cup | Granulated sugar |
| 2 | cups | Water |
| 129 | xes | Calories |
| 1 | gram | Protein |
| 33 | grams | Carbohydrate |
| 2 | eaches | Fruit |
| 1 | cup | (6 oz.) frozen limeade or |
| . lemonade concentrate, not | ||
| . thawed | ||
| gram | Fat | |
| milligram | Cholesterol | |
| 3 | milligrams | Sodium |
Directions
PER SERVING
EXCHANGES
1. Process kiwifruit, sugar and ¼ cup of the water in a food processor or blender until smooth.
2. Put ½ cup of the remaining water and the limeade concentrate in a medium-size bowl and stir until slushy. Stir in remaining 1-¼ cups water and kiwifruit puree. 3. Pour into ice-cream maker and freeze according to manufacturer's instructions or use still-freeze method (see below).
4. Pack into freezer container, cover tightly and freeze up to 1 month.
STILL-FREEZE METHOD:
Pour prepared ingredients into a metal loaf pan or 8-inch square baking pan.
Cover with plastic wrap or foil and place in freezer.
Freeze for 1 to 2 hours or until solid.
Break frozen mixture in pieces with a fork and spoon into a food processor or a large bowl.
Process, or beat with electric mixer on medium-high speed, until soft but not melted. Repeat freezing and processing or beating 1 or 2 times, if desired, for smoothness.
After final processing or beating, stir in chopped chocolate or other small pieces, such as nuts.
From: WOMAN'S DAY magazine, 8/9/94 keyed by iris grayson Submitted By IRIS GRAYSON On 05-13-95