Kiwis and lemons make a melt-in-your mouth summer treat. You don’t have to tell anyone that this easy dessert is also heart-healthy and dairy-free.
Needed for this recipe:
• 6 cups fresh peeled, chopped ripe kiwis, semi-soft and very sweet
• ¼ cup honey or granulated sugar (optional)
• ¼ cup Sunshine Coast Olive Oil Co. Lemon Olive Oil
Put the peeled chopped kiwis in the freezer ½ hour before pureeing them. Put the chilled kiwis into a blender along with the sweetener of choice, if using. Blend to a puree. With the motor running, pour in the olive oil to somewhat emulsify and pour the entire mixture in to the bowl of your ice cream machine. If necessary, based on your ice cream maker’s instructions, chill the bowl ahead of time. My ice cream maker has a built in compressor so I typically skip this step. Chill and enjoy!
Makes 6½ cups of sorbet or approximately 12 servings.