Kiwi Sorbet With Whole Fruit Lemon Extra Virgin Olive Oil

Kiwi Sorbet: green, sweet, tart and a cinch to make.  As if that weren't enough, kiwis are packed so full of nutrition , I think it can be argued that they're a super food.  If you take them from a fresh state and freeze them with minimal processing, you can preserve this nutrition indefinitely.  My kids happen to crave sour fruits which would include kiwis so we keep them around at my house whenever they're in season.  We recently purchased a giant bag of the little fuzzy fruits during a trip to the market.  My seven year old Jason says they're his favorite, so we bought a zillion of them.  Unfortunately, they were not such a favorite that he could devour them all in a timely fashion.  Not wanting to let the softening fruit go to waste, I decided to make a kiwi sorbet out of them.  If you start off with hard kiwis the recipe below will be on the tart side.  When kiwis are picked, the brix level begin to elevate.  This recipe is ideal using semi-soft kiwis because they're at their sweetest but they will need to be used quickly or spoilage will quickly set in.   The olive oil and sweetener in the recipe are both optional.  I hope you enjoy!

Kiwi Sorbet With Whole Fruit Lemon Extra Virgin Olive Oil

6 cups fresh peeled, chopped ripe kiwis, semi-soft and very sweet
1/4 cup agave nectar, honey or sugar (optional)
1/4 cup Whole Fruit Lemon Extra Virgin Olive Oil (optional)

Put the peeled chopped kiwis in the freezer 1/2 hour before pureeing them.  Put the chilled kiwis in to a blender along with the sweetener of choice, if using.  Blend to a puree.  With the motor running, pour in the olive oil to somewhat emulsify and pour in to the ice cream machine.  If necessary, chill the bowl ahead of time.  My ice cream maker has a built in compressor so I typically skip this step.

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