Mezzamay: Kiwi (& Lime) Sorbet - Waitrose Spring Harvest 2015

As I mentioned yesterday, I had a busy day cooking. I made a few things from the Waitrose Spring Harvest 2015 magazine. - "Chilli-Roasted Aubergines", "Herb Salad with Mustard Seed & Lemon Dressing" & the "Kiwi Sorbet", which is the subject of this post! I'll probably blog about the Herb Salad tomorrow as I'm not sure I'll have time tonight - I'm making roast chicken dinner!

The recipe is written for those without an ice-cream making machine, so you put the pulped fruit and sugar in the freezer, take it out after a time and mix it, re-freeze and mix...repeat, etc. Luckily I have a very basic ice cream maker so I used that for this recipe. It's pretty old now and has been used a lot over the years. I'll put a list of links to all the ice cream / sorbet recipes I've made at the end of this post.
This was a pretty straightforward recipe - the actual sorbet only consists of 3 ingredients: kiwis, limes and sugar. As I was going round Waitrose buying the ingredients I almost didn't buy the Co Yo coconut yogurt because it was £2.25 for a 250g pot (and that was a reduced price)! But I wanted to stay as close to the recipe as possible so I decided to just buy one pot to share between the four of us. Once made, the sorbet made 8 servings so the cost per serving with the super expensive Co Yo yogurt was £0.99 which I consider acceptable (based on 25p per kiwi, 30p per lime, 25p for the sugar).... especially after we discovered just how delicious the combination of the rich creamy and coconutty yogurt was with the tart and zingy kiwi sorbet - a perfect match!

Acutally, I think the Co Yo coconut, dairy-free yoghurt deserves a whole paragraph to itself! It really is a fantastic, if a bit pricey, product. Amazing to think that that single pot of yoghurt is made from 2 1/2 coconuts and no milk at all. The sugar content is pretty low too at only 0.5g per 100g and it doesn't taste sour at all. It's very creamy, thick and the taste of coconut isn't too overpowering. The natural variety, which is what we had, has no soy, gluten, nuts or artificial preservatives but does have live probiotic cultures. Delicious. I'm really glad I decided to try it!
I followed the instructions for the sorbet as written except I set aside one of the 8 kiwis to use sliced, as a garnish and used an ice cream machine, as already mentioned above. The sorbet turned out really well - everybody loved it. The lime juice is quite dominant though which is why I've renamed it "Kiwi & Lime Sorbet".

Kiwi & Lime Sorbet in an Ice Cream Machine
Serves 8

Ingredients:
200g caster sugar
100ml cold water
8 ripe kiwis
4 limes
2 x 250g pots of Co Yo Natural Dairy Free Coconut Yogurt

Method:

In a small pan, mix together the sugar and water. Bring to the boil and simmer for approx 5 minutes until dissolved and syrupy. Leave to cool completely (that took about 15 minutes).
Set aside one kiwi for garnishing. Peel and cut the remaining 7 kiwis into chunks - I cut them into 8ths.
Juice the limes - I just use a simple wooden lemon juicer. Remove any pips.
Add the kiwis, lime juice and sugar syrup to a food processor and whizz until you get a pulp - not completely smooth but not too lumpy either.
Turn on the ice-cream machine and follow the manufacturers instructuions for your particular model. In my case, this just means ensuring the frozen disc is inplace and the mixing paddle is set into action.
Pour in the fruit and sugar pulp and let the machine do it's thing. As my machine is quite an old and basic model, it takes about 45 minutes to make a frozen slush. Then I transfer the mix to a freezer safe tub with lid and freeze for another 2-3 hours before serving.
When you're ready to serve, skin and slice the remaining kiwi. Divide the Co Yo yogurt between the dishes and then place scoops of the sorbet on top, Garnish with kiwi slices.