Page 14 - Indulge September 2017
P. 14
HEALTH CENTER A refreshing dessert can be a great way to wrap up dinner
in the warm days of September. Try a recipe like the following
Take Advantage of Our for “Kiwi Fruit Sorbet” from Lou Seibert Pappas’ “Ice
Creams & Sorbets” (Chronicle Books).
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Makes about 1 quart
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2 teaspoons grated lime or lemon zest
Products 3/4 cup sugar, divided
featuring Curamin 3/4 cup water
2 pounds kiwi fruit (about 8 kiwi fruit), peeled and quartered
Fairgrounds Farmers Market 484.201.1952 6 tablespoons freshly squeezed lime or lemon juice
1825 West Chew St., Allentown 2 limes, quartered
In a small bowl, mash the zest with 1 teaspoon of the
FREE Book, Samples, Quarterly Magazine & Product Literature sugar to release the oils. Combine the remaining sugar and
water in a small saucepan and bring to a boil, stirring to
Store hours: Thurs 9-8 Fri 8-8 Sat 8-6 dissolve the sugar. Cook until the syrup is clear. Remove
from the heat and let cool to room temperature. In a food
processor or blender, purée the kiwi fruit with the juice,
syrup and sugared zest. Transfer to a container, cover and
refrigerate until thoroughly chilled, about 3 hours.
Freeze in an ice cream maker according to the
manufacturer”s instructions. Or, to freeze without an ice
cream maker, pour the mixture into a 9-inch nonreactive
square pan. Cover with aluminum foil or plastic wrap and
freeze just until solid, 2 to 3 hours. Scrape out into an
electric mixer or food processor and process briefly until light
and fluffy. Serve at once or transfer to a container, cover, and
freeze until firm, about 2 hours. At serving time, garnish with
a lime wedge to squeeze over each serving.
14 | indulge • September 2017
