On Tap Oil & Vinegar Recipe Detail

Kiwi & Lemon Olive Oil Sorbet

On Tap Oil & Vinegar Kiwi & Lemon Olive Oil Sorbet Kiwis are packed full of nutrition and antioxidants. We think it's fair to call kiwis a super food. If you take them from a fresh state and freeze them with minimal processing, you can preserve this nutrition indefinitely. Add the polyphenols, creamy mouth feel, and a delicate citrus blush from whole fruit lemon extra virgin olive oil to the mix, and you have a frozen treat of unrivaled nutrition and flavor.



Put the peeled chopped kiwis in the freezer 1/2 hour before puréeing them. Place the chilled kiwis in to a blender along with the sweetener of choice, if using. Blend to a purée. With the motor running, pour in the olive oil to somewhat emulsify and pour the entire mixture into the bowl of your ice cream machine. If necessary, based on your ice cream maker's instructions, chill the bowl ahead of time.

Chill and enjoy!

Makes 6 1/2 cups of sorbet, approximately 12 servings.