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Dessert

Kiwifruit and basil sherbet

Fresh flavours of kiwi and basil create a delightfully tangy frozen dessert.
4
20M

The fresh flavours of kiwi, lime and basil combine beautifully to create a delightfully tangy frozen dessert. Perfect for the warmer months.

Looking for more desserts with kiwi?

Ingredients

Method

1.Blend or process green kiwifruit, juice, agave, basil and buttermilk until smooth. Churn in an ice-cream maker according to manufacturer’s instructions.
2.Spoon sherbet into a 1-litre (4-cup) loaf pan. Cover; freeze for 4 hours or overnight until firm.
3.Serve scoops of sherbet topped with extra green kiwifruit, gold kiwifruit and extra basil.

Freeze the loaf pan or container while the sherbet is churning so that it doesn’t melt when transferred.

The sherbet can be made a week ahead.

Scoop the sherbet into glasses and top with iced green tea.

Note
Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Tags: Dessert Ice-cream Kiwi Milk Modern Australian

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