Chef Alice Waters of Chez Panisse – Berkeley, CA
Adapted by StarChefs
- 1½pounds kiwi fruit (about 10)
- ½ cup sugar
- A few drops kirsch (optional)
Peel the kiwifruit with a sharp knife and purée thoroughly in a food
processor or blender. You should have about 2 cups of purée. In a
small saucepan, heat the sugar with about ½ cup of the kiwifruit
purée just long enough for the sugar to dissolve. Stir it into the
rest of the purée and taste, adjusting the flavor with kirsch, if
desired. Cover and refrigerate.
When the sherbet base is cold, freeze according to the instructions for
your ice cream maker.