Golden Kiwi Blueberry Sorbet with Wensleydale cheese

INGREDIENTS: 7 ripe Golden Kiwis, Juice & zest of a medium sized Meyer Lemon, 6 oz blueberries, 3/4 cup sugar, 1 Tablespoon of finely chopped fresh mint, Lemon blueberry Wensleydale cheese crumbled, and a pinch of salt (I used pink Himalayan) I also used a splash of Mint, Lemongrass white balsamic vinegar for an added kick, this is optional of course. The goal is to have 4 cups of luscious kiwi puree.

Use ripe Kiwi's as they will be full of sugar and Kiwi goodness. If they are not ripe when you get them from the store, leave them on the counter for a couple of days to ripen and soften. I used large Golden Kiwi's you can also use green Kiwis. Zespri New Zealand Kiwi's are my preferred kiwis but Kiwi's are grown in Chile, Italy & in California.

Remove the skins from the Kiwis, I simply cut them in half and scooped out the flesh with a spoon. If your kiwis are ripe it will be easy to scoop out the flesh and the skins will just fall away.

Wash and dry your blueberries

Zest and juice the lemon, be careful to remove all seeds, and please wash it first!
A splash of Balsamic Vinegar provides some depth of flavor and a hidden kick.
here's the bowl of peeled kiwi's, sugar, mint, lemon juice and lemon zest

Here are the peeled kiwis, mint, Lemon zest and juice, Balsamic vinegar and Sugar ready for the blender. Blend into a smooth puree ( I used an immersion blender) If you want you can add chunks of kiwi in with the blueberries to give your sorbet some added texture.

Kiwi puree
Lemon Blueberry Wensleydale Cheese
For you Wallace & Gromit fans, you know Wensleydale is Wallace's favorite cheese
Add the blueberries and hand crumble some of the Wensleydale Cheese ( don't put in the entire chunk of cheese unless you want to) into the kiwi puree and mix gently.

Put your sorbet mixture into the refrigerator to chill for at least a couple of hours, overnight if you can wait.

Thoroughly Chilled Kiwi Concoction

Pour the cold mixture into your ice cream machine

It should take about 30-40 minutes to freeze into sorbet.

If you don't have an ice cream machine, pour or ladle the sorbet mixture into ice cube trays and freeze them. To serve as a sorbet, simply put them in a blender and pulse them into a smooth sorbet right before serving and serve immediately.

PS. You can also use sorbet cubes in drinks as well or in a tropical punch, try putting them in a glass of LaCroix Passion Fruit sparkling water with a sprig of mint.

Here's the finished sorbet

When the sorbet is sufficiently frozen, remove it from the ice cream machine and transfer it to your favorite ice cream storage container. Put it into the freezer to ripen and firm up a bit more, or you can serve it immediately to your dinner party guests if they can't wait. This would be great served with a slice of buttery pound cake for a tropical delight.

for more recipes visit me at www.Asianfuzen.com


Created with images by Sharon Pittaway - "Kiwi fruit geometry"

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