Kiwifruit Tarragon Sorbet


8 green kiwifruit, scooped into pieces
1/3 cup / 75 ml fresh key lime juice
2 Tbsp / 30 ml fresh tarragon
1 cup / 240 ml water
1/2 cup / 125 g sugar
2 Tbsp / 30 ml corn syrup


Puree kiwifruit, lime juice, and tarragon in food processor until just blended.  Do not crush kiwifruit seeds.

Heat water, sugar and corn syrup until sugar is dissolved.  Remove from heat and cool.  Stir pureed kiwi into sugar syrup mixture.  Pour into ice cream maker and freeze following manufacturer’s directions.

Serve garnished with fresh kiwi slices.

Makes 4 (3/4 cup / 175 ml) servings.

Recipe courtesy of Zespri.