A copious meal or a hot, summer day? Then make sure you have this sorbet in the freezer. And you don't need an ice cream maker! Deliciously light and refreshing after a six-course dinner or as a cooling treat on a hot day.
Zest the peel of the lime. Squeeze the juice. Heat the lime juice in a saucepan and dissolve the jam sugar in it. Leave to cool slightly.
Peel the kiwis. Slice the kiwis into wedges and place them in the food processor. Add the lime syrup and zest. Blend to create a smooth purée. Meanwhile, finely slice the mint leaves. Spoon them through the kiwi purée. Transfer the mixture to a shallow, freezer-proof container. Place in the freezer for at least 4 hours.
Stir with a whisk or fork every half an hour to break down the large ice crystals for a smooth sorbet. Do you have an ice cream maker? Follow the manufacturer's instructions to make the sorbet in the ice cream maker. Scoop the sorbet into serving glasses and garnish with small mint leaves.
Tip: Serve the kiwi sorbet ice cream as a spoom during Christmas dinner with a dash of prosecco or cava.
