12 soft-ripe kiwifruit, pared, cut into chunks 1/2 pink grapefruit, squeezed to yield 1/3 cup juice
3 tablespoons Cointreau or Triple Sec liqueur 3/4 cup water
1/2 cup sugar
2 Granny Smith Apples or pears or pared small honeydew melon, diced Juice of 1 small lime
1/4 teaspoon cinnamon (optional) 3 cups green grapes, halved if large
4 kiwifruit, pared, diced
4 teaspoons Cointreau or Triple Sec liqueur
In food processor or blender puree 12 kiwifruit. Press puree through very fine sieve to remove seeds. Mix in grapefruit juice and liqueur. Refrigerate covered until cold. In small saucepan, heat water and sugar to boiling, stir well and refrigerate until cold. Stir sugar syrup into fruit puree, stirring will. Freeze in ice cream maker, following manufacturer's instructions. Or pour into shallow pan and freeze partially in freezer, about 3 hours. Scrape mixture into food processor bowl; process until smooth and fluffy, about 2 minutes, and freeze in containers.
To make fruit salad, toss apple or pear or melon pieces with lime juice.
If using apple or pear, sprinkle with cinnamon and toss. Stir in grapes, 4 kiwifruit and 4
teaspoons Cointreau. To serve, divide fruit salad among 8 dessert dishes and top with a
scoop of sorbet.
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