How to Make Kiwi Sherbet

This is a recipe for authentic Persian sherbet. Persian sherbet is closer to the American slushee than it is to the kind of sherbet sold in stores. Kiwi sherbet is best served in a highball glass. This is a refreshing drink during the summertime.

Difficulty: Easy

Instructions

Things You'll Need:

• 4 kiwis
• 3 1/2 cups water
• 2 tablespoons lemon juice
• 1/2 cup lemon juice
• 2 1/2 cups sugar
• saucepan
• stand-up grater
• sieve or collander
• cheesecloth

1. Remove the skin from the kiwis and cut into quarters lengthwise, removing as many of the seeds as you can. Place them into a bowl with two cups of water and two tablespoons of lemon juice. Use a small stand-up grater to grate the kiwi into the lemon and water combination. Drain the mixture in a sieve or fine collander. Strain the final mixture through a cheesecloth to remove the remaining pulp. Throw away the pulp.

2. In a small saucepan, boil one and a half cups of water with the two and a half cups of sugar over moderate heat, stirring until the sugar dissolves. Slowly increase the heat to high until the mixture is bubbling for five minutes, then add the kiwi juice and half cup of lemon juice, then simmer on low heat for five minutes more. Remove the pan from the stove and pour the kiwi syrup into a bowl. Allow it to cool to room temperature.

3. Serve the sherbet syrup in the following manner: pour half a cup of the syrup into the glass. Add half a cup of cold water then add shaved ice. Drink the mixture as you would a slushee.