This Kiwi-Framboise sorbet is an explosion of tangy and fruity flavors. The wedding of kiwi and raspberry offers perfect freshness for hot days, while keeping a beautiful color and a creamy texture.
Ingredients (suitable for the Ninja Creami container):
- 3 very ripe kiwis (about 200 g)
- 150 g of fresh or frozen raspberries
- 100 ml of water
- 70 g agave syrup
- 1 tablespoon of lemon juice
- 1 small pinch of salt (optional)
Preparation :
- Prepare the fruits
peel the kiwis and cut them into pieces. Place them in a blender or a blender with 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 cool. - Mixes all the ingredients
adds the cooled syrup in the blender with the fruits and a pinch of salt if you wish. Mix until you get a very smooth texture. - Pour into the Ninja Creami container
pours the preparation 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 . - Turbine with the Ninja Creami
once the mixture is well frozen, inserts the container in the Ninja Creami and uses the "Sorbet" to obtain a smooth and creamy texture. - Respin option
If the sorbet is still too firm after the first cycle, uses the "Respin" . Add about 30 ml of liquid (like water or a little more lemon juice) to make the sorbet more creamy.
My Personal Tip:
This Kiwi-Framboise sorbet is delicious as is, but you can also accompany it with some fresh raspberries for a little texture. For a gourmet contrast, adds a net of lemon syrup or a little fresh mint for even more freshness.
Here is a perfect Kiwi-Framboise sorbet recipe, balanced in flavors and texture thanks to the Ninja Creami. Each spoon brings a fruity and tangy freshness!
