In this unbelievably hot weather, we were in the mood for something tart and refreshing. Homemade sorbets are amazing because you can taste the freshness. As a bonus, you can also control the sweetness (I often find store sorbet too sweet). This kiwi basil sorbet really hit the spot in 90+ degree weather! I left the seeds in for the crunch and because it looks pretty, but if you want a smooth sorbet, you can strain them out.
1/2 cup fresh basil leaves, washed and cut into thin ribbons
1/2 cup sugar
1/4 cup water
1 lime, zest + 1 tbsp juice
1. Cut the kiwis in half and scoop out the pulp. Pulse this carefully in a blender a few times until it is smooth. Do not over-blend, you don’t want the seeds to break or the sorbet will become bitter. Strain the kiwi pulp through a mesh strainer into a big bowl. I strain it even though I add the seeds back in to make sure there are no big kiwi chunks- if there are, I just push them through the mesh. You can mix the seeds back in if you want the crunch, or discard them if you want a creamier sorbet. Cover and refrigerate for at least 4 hours.
2. In a small pan, heat the water and sugar on medium-high. Continue to heat and stir until the sugar dissolves. You can also do this step in the microwave- essentially you want to dissolve the sugar in the water. Once the sugar is dissolved, remove the pan from heat and mix in the lime zest, lime juice, and basil. Cool and refrigerate for at least 4 hours.
3. Once everything is thoroughly chilled, mix the sugar-basil with the kiwi pulp. Churn according to your ice cream maker instructions. Transfer to a container and freeze at least 2 hours before serving. I transfer it to a loaf pan so I can cut it into cubes or rectangles to serve, but any freezer-safe container will do.