Kiwi Sorbet
In the lead up to Valentines Day we receive lots of phone calls from chefs asking for unusual flavours for their special menus. One of the flavours we made this year is a particular favourite of mine & is a good illustration of the techniques that make our ice creams & sorbets so special hence this short blog.
The first thing once we had sourced our Kiwi fruit (unfortunately they were not locally grown!) was to prepare them, our customer required 10lts of sorbet so we set about paring 100 kiwis, that’s 10 Kiwis in every litre of sorbet to give it real natural flavour & colour.
The Kiwi is then blended & added to syrup of water, sugars & natural pectin to give it body.
The mixture is then churned & frozen down to around -5, packed into tubs & frozen further down to -22Deg C.
And there you have it, no artificial flavours, colours or overcomplicated processes just a delicious sorbet bursting with natural flavour & colour.