This post contains sponsored products.
As I’ve mentioned briefly before, building a brand is a lot of fun, and a whole lot of hard work. You’re constantly second-guessing yourself, wondering if there’s something you’re doing you shouldn’t be – and something you should be doing that you aren’t. Being a baker, one of my primary concerns is a good-looking feed on Instagram. I couldn’t even try to count the number of times I’ve sighed in frustration at an image not doing well – and oooh’d in surprise when something I thought looked horrible got a huge response. But one thing that’s for sure is that my feed has a substantial over-representation of red and yellow colour schemes. My mother pointed this out to me and suggested I throw some green into the mix. Seeing as I’m absolutely obsessed with sorbets lately, a sugar-free kiwifruit sorbet seemed like a good place to start.
200 grams or 7 oz. of fresh kiwifruit
250 grams or 8.8 oz. of FiberSirup Clear
1.5 dl or 0.6 cup of water
Blend the peeled kiwifruit in your blender or mush it with a fork. If using a blender, be careful not to over-blend – the kiwifruit seeds are quite tart and will ruin the flavour of your sorbet if you blend them for too long.
Stir the blended fruit in with the FiberSirup Clear and water and transfer the mixture to a jug.
Pour this slowly into your ice cream maker, following the manufacturer’s instructions. If you don’t have an ice cream maker, you’ll need to stir the kiwifruit sorbet at least 4 times every hour during the freezing process to break up the ice crystals.
Transfer the kiwifruit sorbet into an ice cream container and place in the freezer until serving.
The sorbet is delicious when scooped into a kiwifruit bowl 🙂