“New from the Kitchen”
Recipe of the Month – April 2011
Appetizers & Sorbets: Kiwi & Calvados Sorbet
Quick, easy and delicious. Three ingredients and an ice cream maker is all you need to make this refreshing “palate cleanser”.
2 pounds of ripe kiwi
3/4 cup superfine granulated sugar (also known as castor sugar)
1 tablespoon Calvados
Peel and chop Kiwis, then pulse with sugar in a food processor until smooth. Stir in Calvados and process. Chill until cold, about one hour. Freeze in ice cream maker and then store in airtight container in freeze for at least one hour before serving. Will keep for one month.