Kiwi Lemon Olive Oil Sorbet

Ingredients

• 6 cups peeled and chopped ripe kiwi, preferably soft and naturally sweet
• ¼ cup agave nectar, honey or granulated sugar, optional
• ¼ cup Whole Fruit Lemon Extra Virgin Olive Oil

Directions

1. Place the peeled and chopped kiwi in the freezer for approximately 30 minutes. The fruit should be thoroughly chilled but not frozen solid.
2. Transfer the chilled kiwi to a blender. Add the agave nectar, honey or sugar, if using.
3. Blend until the kiwi becomes a smooth purée.
4. With the blender running, slowly pour in the Whole Fruit Lemon Extra Virgin Olive Oil. Continue blending briefly until the oil is fully incorporated and the mixture is lightly emulsified.
5. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. If your machine requires a prechilled bowl, prepare it in advance.
6. Enjoy immediately for a soft sorbet, or transfer it to a freezer-safe container and freeze until it reaches your preferred consistency.

Yield: Approximately 6½ cups or 12 servings

Helpful Tip

Very ripe kiwi may be sweet enough without any added sweetener. Taste the purée before adding agave, honey or sugar and adjust it to your preference.