This kiwi-raspberry sorbet is an explosion of tangy and fruity flavors. The combination of kiwi and raspberry offers perfect freshness for hot days, while maintaining a beautiful color and a smooth texture.
Ingredients (suitable for the Ninja Creami container):
- 3 ripe kiwis (approximately 200g)
- 150 g of fresh or frozen raspberries
- 100 ml of water
- 70g of agave syrup
- 1 tablespoon of lemon juice
- 1 small pinch of salt (optional)
Preparation :
- Prepare the fruit.
Peel the kiwis and cut them into pieces. Place them in a blender or food processor with the raspberries and lemon juice. - Prepare the syrup.
In a small saucepan, heat the water and sugar over medium heat, stirring until the sugar is completely dissolved. Let it cool. - Blend all the ingredients.
Add the cooled syrup to the blender along with the fruit and a pinch of salt if desired. Blend until smooth. - Pour into the Ninja Creami container.
Pour the mixture into the Ninja Creami container, being careful not to exceed the MAX FILL . - Freezing
places the container in the freezer and let it stand for 24 hours . - Churn with the Ninja Creami.
Once the mixture is completely frozen, insert the container into the Ninja Creami and use the "Sorbet" to obtain a smooth and creamy texture. - Respin Option:
If the sorbet is still too firm after the first cycle, use the "Respin" . Add approximately 30 ml of liquid (such as water or a little more lemon juice) to make the sorbet creamier.
My Personal Tip:
This kiwi-raspberry sorbet is delicious on its own, but you can also add a few fresh raspberries for a touch of texture. For a delightful contrast, add a drizzle of lemon syrup or a sprinkle of fresh mint for extra freshness.
Here's a perfect kiwi-raspberry sorbet recipe, balanced in flavor and texture thanks to Ninja Creami. Every spoonful delivers a fruity and tangy freshness!
