In the Catskill Kiwi’s attempt for world domination… or what’s more likely, possible domination between my own 4 walled domain, I have an idea to launch “The Catskill Kiwi Sorbet Company”, yes a mouthful in all respects. Ideally I want to make the sorbet flavors using ingredients from my home grown garden, but in the meantime I am churning out test batches using what’s around now… or rather was around when I bought them, only to be then left languishing for about a week. Oh sigh. These are pretty amazing in color but sometimes only just so so in taste, I added some lime juice and lime zest for zome zing!
I am doodling with the recipe using a simple sugar solution and alternately using agave as a sweetener. If I’m only making small batches then the agave is great, but for making multiple batches enough to corner the sorbet market I would have to charge both arms and a leg for one lousy pint. So we will chalk that one up to I tried and oh well.
Citrus Sorbet (I am loosely calling it this because you can use any type of citrus for the flavor just stick to the measured amounts)
1 c blood orange juice
1 c simple syrup (2 c water 1 c sugar gently boiled down to dissolve and thicken to syrup consistency) CHILLED
1 lime squeezed
1 tbsp lime zest
Churn baby churn. Freeze for at least a day before eating.
If you want to use agave instead, use 1 c with 1/4 tsp of Guar Gum, which is readily available at any health food store.
This is with 1 c meyer lemon juice and 1 tbsp crushed pink peppercorns.