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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - June 20, 2008

Kiwifruit Sorbetti

Serves: 2


  Download this recipe.

1 cup water
1/2 cup sugar
1/2 cup light corn syrup
3 or 4 kiwi fruits
1/4 teaspoon lemon peels grated
5 teaspoons lemon juice

In a small saucepan, mix water, sugar and corn syrup. Stirring over high heat, cook until sugar dissolves. Remove from heat.

Peel kiwifruit and place in a food processor bowl or blender container. Cover and process or blend until pureed (you will need 3/4 cup). Stir into sugar mixture with lemon rind and juice. Pour into an 8 x 8 x 2-inch baking pan. Cover and freeze for 1 hour or until firm but not hard.

Break into pieces. Transfer to a chilled small mixer bowl. With chilled beaters, beat at low speed until smooth and fluffy but not melted. Serve immediately or cover and freeze up to 2 hours or until firm enough to scoop but not hard.

Serve in chilled dessert dishes with fresh strawberries if desired.

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