This sorbet puts kiwi centre stage, particularly juicy in full season, softened by a touch of soaked cashew for a creamy texture. The raisins bring a natural sweetness that completes the tartness of the fruit. It takes a few minutes in the blender before a turn in the ice cream maker. A fresh, light dessert, ideal to end a summer meal.
Creamy kiwi and cashew sorbet
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Ingredients
- 6 medium kiwis
- 30 g cashew nuts, soaked in advance
- 35 g raisins, soaked in advance
- 1/4 teaspoon powdered vanilla
- 1/8 teaspoon green stevia powder
Method
- Peel two of the kiwis and blend them with the cashews, the raisins, the vanilla and the stevia until smooth.
- Add the remaining kiwis and blend again, briefly, so as not to crush their small seeds.
- Pour the mixture into an ice cream maker and follow the manufacturer's instructions.
- Once the sorbet has set, put it in the freezer for at least 4 hours.
- Let it soften for 10 to 15 minutes at room temperature before serving.
Tip
Choose kiwis that give slightly under the finger: too firm, they make an astringent sorbet that no sweetener can rescue. And blend the flesh as briefly as possible once the large pieces are gone, because the little black seeds release bitterness when crushed.
For ice cream that works every time: with the Ninja CREAMi Deluxe ice cream maker, there is no more stirring every hour and no more watching the freezer. You freeze the mixture in its tub, you pick the programme (ice cream, sorbet, gelato or slushi), and a few minutes later the machine hands you a smooth, creamy texture with no ice crystals. It is the machine we adopted this summer for our plant-based ice creams.
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FAQ: your questions about kiwi sorbet
How do you make kiwi sorbet?
Blend the flesh of ripe kiwis with something sweet and, if you want creaminess, a handful of soaked nuts. Churn in an ice cream maker, then let it firm up in the freezer. Without a machine, pour the mixture into a wide dish and stir it with a fork every forty minutes, four or five times.
What is the recipe for a homemade sorbet for an ice cream maker?
The classic proportion is four parts fruit purée to one part sweetener, with a little fat or fibre to avoid crystals. Here the soaked cashew plays that role. The mixture must be thoroughly cold before it goes into the machine, otherwise the bowl warms up and the sorbet never fully sets.
Why do you put egg white in a sorbet?
Whisked egg white traps air and limits the formation of large crystals, which gives a more mousse-like texture. In a plant-based version, that role falls to soaked and blended nuts, or to a fibre-rich fruit such as banana. The result is a little denser, but just as smooth.
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