KIWI FRUIT SORBET

Preparation Method :

• Put the water, lemon juice and sugar into a heavy-based saucepan. Heat gently until the fructose has dissolved.
• Increase the heat and cook rapidly until the temperature registers on a sugar thermometer, or a little of the syrup forms a fine, thin thread when falling from a teaspoon. Allow to cool.
• Blend or rub the kiwi fruit through a nylon sieve, using a wooden spoon. Stir the puree into the sugar syrup.
• Pour the mixture into a freezer container and, stirring occasionally, freeze for about 1½ hours until mushy.
• Beat the egg whites to form soft peaks. Fold into the mixture and freeze. Beat once after 1 hour, then cover, seal and freeze.
• To serve, allow the sorbet to soften slightly at room temperature for 10 to 15 minutes or in the refrigerator for 20 minutes.