After seeing Andrew's fabulously illustrated recipes, I vowed to myself that I, too would start photographing recipes step by step.
However, this recipe for Kiwi Sorbet is an old family favorite and I'm not making it at the moment, just sharing it. (I'll photograph the English dessert I'm making this afternoon and post it later.)
1/2 cup sugar
1/2 cup water
1 - 2 tablespoons lemon juice
Step 1. Combine water and sugar. Heat in a saucepan until sugar is dissolved. Cool the syrup You can do this the night before or early in the morning, whatever is easiest for you. It is called a "simple syrup" and is used in many recipes - basically 1:1 sugar & water.
Step 2. Peel kiwis. Puree in a food processor.
Step 3. Add simple syrup and lemon juice to the processor. Give it a pulse or two to mix well.
At this stage you are ready to start the freezing process.
Option 1 - If you are one of those priviledged people with a ice cream machine:
Pour the mixture into ice cream maker and freeze 15 to 20 minutes.
If you are one of the Rest Of Us:
Option 2 - Pour into container, cover, and place mixture in the freezer.
When it is semi-solid, mash it up with a fork and refreeze again. (this may only take 2 hours depending on your freezer)
When almost frozen, place in a food processor or blender and process until smooth.
Cover and refreeze until serving time.
NOTE: Can be prepared 2 to 3 days in advance. Cover and keep frozen.