Ingredients for Kiwi Fruit Gelato
- 1/2 cup water
- 1 cup granulated sugar
- Light Corn Syrup
- 1 1/2 cups peeled and chopped kiwi fruit
- 2 tablespoons lemon juice
- Lemon, Rind Of
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How to Make Kiwi Fruit Gelato
- In a medium saucepan, combine 1/2 cup water, 1 cup granulated sugar, and 1/4 cup light corn syrup.
- Cook over medium heat, stirring constantly, for 2 minutes or until the sugar is completely dissolved.
- While the syrup simmers, puree 1 1/2 cups peeled and roughly chopped kiwi fruit in a food processor or blender until smooth. You should have about 3/4 cup of puree.
- Remove the sugar syrup from the heat and let it cool slightly. Stir in 2 tablespoons of lemon juice and the zest of 1 lemon.
- Gently stir the kiwi puree into the cooled sugar syrup mixture.
- Pour the mixture into a shallow metal pan (ideally a 9x13 inch baking dish). Freeze for approximately 1 hour, or until the mixture is firm but not solid.
- Remove from the freezer and break up any large ice crystals with a fork.
- Transfer the partially frozen mixture to a chilled bowl and beat with an electric mixer until light and fluffy (about 3-5 minutes).
- Return the mixture to the freezer in the shallow pan and freeze for approximately 2-3 hours, or until firm enough to scoop. For optimal texture, churn for the last hour in an ice cream maker.
- Let the gelato sit at room temperature for a few minutes before scooping to allow for easier serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
172g
Fat
0g
Carbs
23g
