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| Ingredients | | 500mls water | | 3 tablespoons sugar | | juice of 1 lemon (preferably a sweet garden type such as Meyer) | | 2 kiwifruit, peeled and chopped | | 250mls Prosecco (or other bubbly) | | 2-3 tablespoons vodka | | strawberries to garnish (optional) |
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| Kiwi & Lemon Sorbetto |
| 01 / 01 / 05 Alessandra Zecchini |
| Photography by Aaron McLean |
| The word sorbetto is often used to describe a fruit sorbet, but it is in fact a sorbet mixed with vodka and Prosecco (an Italian dry Spumante) and served in a flute glass to drink. Any bubbly can be substituted for Prosecco, and alcohol quantities can be adjusted to taste. It's perfect for a party or special occasion. |
Method |
Boil the water together with the sugar and the lemon juice until the sugar is completely dissolved. Cool down and then place in a blender.
Add the kiwifruit and then blend until frothy. Pour immediately into an ice-cream maker, and churn according to the manufacturer's instructions.
If you don't have an ice-cream maker pour the mixture into a stainless steel bowl or tin (with a lid) that has been chilling in the freezer for 1/2 an hour. (It's preferable to use a stainless steel bowl but if you don't have one with a lid, you can use a plastic container.) Whisk mix every 20 minutes (or more often if you have time). Keep a fork in the freezer so it will be very cold, and use it to scrape off any icy crystals that form on the side of the bowl/tin. Try to whisk in as much air as you can, and if the sorbet freezes too much, use an electric beater. When ready, pour into a large jug, add the bubbly and vodka, and stir. Pour into tall flutes and decorate with strawberries. Serve immediately. Serves 10-12.
Tips & Variations
To frost the edges of the flutes, rub the top edges with lemon juice then invert and dip into a plate filled with sugar. Strawberries and other berries could also be used in this recipe. 
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