Kiwi Sorbet - the recipe

Kiwi Sorbet

I waited for the kiwis to ripen... and they had their time. Every day I went over and checked, I put the soft and ripe ones in the fridge.

All I wanted was to make a kiwi sorbet. The green colors are my favorite now, also the combination of sweet sour, which here in this sorbet is very tasty. Kiwi sorbet is a wonderful thing :)

Kiwi Sorbet - the recipe

The cost of the sorbet includes the price of the fruit + 200 grams sugar.

A day before preparing the sorbet or a few hours before the preparation, we will prepare sugar syrup:

Boil 1 measuring cup of white sugar (200 grams) with 1 measuring cup water. Stir to dissolve the sugar and bring to boil. Cook 4 minutes at a moderate boil. Remove from the flame, cool on the counter and then in the refrigerator until the syrup is very cold.

Choose about 600/650 grams of ripe kiwi (about 8 units) and keep in the refrigerator until ready to use.

Wash, wipe and peel the fruit.

Coarsely chop the kiwi into the container of a food processor, add the cold sugar syrup (300 ml) and 1 measuring spoon of freshly squeezed lemon juice

Grind everything together briefly.

Transfer the mixture to a sorbet/ice cream machine. Operate according to the manufacturer's instructions until a sorbet is ready.

Transfer the sorbet to a freezer container and freeze for two hours or overnight.

Remove from the freezer a few minutes before serving, use an ice cream scoop to scoop out sorbet balls

Easy Cantaloupe Sorbet

Cantaloupe Sorbet

I went with mom to the nearby shop. While she chose such beautiful bright green peppers, I chose a large, ripe (slightly soft) and beautiful cantaloupe. According to the experts in our family.. choosing a successful Cantaloupe has 2 main parameters - a good smell, also, its shell will be beautiful. At home it turned out that the cantaloupe was really successful.

 Making Sorbet/Ice cream at home has several advantages:

Only natural ingredients.

Quality ingredients.

A large variety of flavors + so nice shades/colors.

The easy preparation, along with the fact that some types of sorbet/Ice cream require advance preparation.

Sugar syrup, which is the basis for a large part of the sorbet, can be prepared in a large quantity that will be enough for several sorbets. The syrup should be kept in the refrigerator in a jar, it will also keep well for several months.

Great satisfaction from the process of making the sorbet/Ice cream.

It's fun to serve a cool and SO GOOD dessert made by yourself :-) .

In the summer, a portion of sorbet during the day is delicious and very refreshing.

And yes, it's very tasty, more than it looks in the photos  :-).

--------------

Nectarine sorbet - the recipe

Nectarine sorbet

Very soon the nectarines will disappear from our markets, so if you still find some ripe, good and aromatic, make a refreshing dessert from them: Nectarine Sorbet. Choose ripe, reddish yellow nectarines. The sorbet taste is really excellent.

Wash the nectarines, score an X at the bottom of each one with a sharp knife. Now put them all together or in two rounds in a wide pot (for example a 4 liter pot will be fine) with boiling water for a minute or two. Carefully remove from the hot water and place for a minute or two in a bowl of ice water or cold water. This process will help us peel the fruit from its delicate skin. Ripe fruit will peel more easily.

----------------------------

from my kitchen

I came home after shopping .I was realy realy hungry, so in 15 min. I fixed  a meal for myself .
Today's Food shopping...Pasta and Tuna made in Italy,Yeast from Belgium and much more...
Mango ,Mango, i Love Mangos,Cool and Sweet ,It's a great Desert :-) .After washing the fruit, I smell them.. Then peel them  ..cut to small pieces.. was there any Mango here ?? ..
OK..ok, if you like some ideas,here you have some : Yogurt with mango.. Hebrew recipe
OR- Mango Pudding,recipe & photos here are great or-Mango, Sour Cherry Sorbet .