After success with the pineapple-mint sorbet, I decided to continue on the trend. This time I didn’t follow a recipe and decided to just wing it. Just puree fruit, sweeten, and freeze, right? After dicing and pureeing everything up, I decided to strain out the seeds because both fruits have a lot of ’em. And I mean a lot. I don’t think this is a ‘must do’ step in terms of taste, but I thought it was important for the consistency of the sorbet. One thing I love about sorbet is the smoothness and I thought straining out the seeds would help me achieve this. I honestly think I strained out over 1/4 a cup of seeds.
I sweetened the puree with some simple syrup and seltzer water. In the end, the sorbet was a little hard to scoop, so maybe a touch more sugar to alter the freezing point next time. Overall, it’s a keeper. Quick, easy, and a great option for fresh fruit!
1 cup diced kiwi, ~2.5 kiwis
1+1/2 cups diced strawberries
1/4 cup seltzer water
1/4 cup simple syrup
Dice fruit and puree together until no chunks remain. Strain out seeds if desired. Blend in simple syrup and seltzer water. Chill mixture in freezer for about 20 minutes. Churn in ice cream maker for an additional 20 minutes or until thickened. Return to freezer to solidify.