Yesterday I finished up my last day of work, but it doesn’t feel like that at all. I should be jumping for joy. I should be out on the town dancing until 4 AM with a glass of champagne in my hand. Instead, I’m in a Twilight zone, where unemployment hasn’t quite sunk in, and cooking school, well, it doesn’t seem real yet. I know I’m in for a reality check come Sunday night, when I’m setting my alarm for 6:00 AM. Since it’s the best possible reality check ever, I don’t really care.
For the moment, I have one plan, and one plan only: to enjoy the long weekend. Come rain, come team of contractors at 9 AM to futz around on our balcony in their futile attempt to make the rain dripping inside my bedroom stop once and for all. Bring on life’s sad attempts at spoiling my relaxation. I raise my coffee cup to you as I watch you traipse through my apartment with your tools and other implements of destruction and your threatening rain clouds. I dare you to try and stop me.
I’m highly-caffinated at the moment, can you tell?
The workers were not the only thing that had me up at the crack of dawn – I also wanted to make sure that I got a chance to tell you about this sorbet, before the opportunity passes for you to make it as part of your own extended-weekend party.
The kiwi flavor is very tangy and refreshing. It’s the kind of thing where you taste it and wonder why you had never connected the dots on your own, that the kiwi fruit lends itself perfectly to a smooth, frozen delicious treat.
The original recipe calls for 3/4 cup of confectioner’s sugar, which I scaled back considerably. I recommend that you use as much as you like, it’s your weekend and your party.
Kiwi Sorbet
Adapted from Gourmet, July 2009
2 pounds tender ripe green kiwifruit
1/4 cup superfine granulated sugar
Equipment: an ice cream maker
Peel and chop kiwis, then pulse with sugar in a food processor until smooth. Chill until cold, about 1 hour.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up, at least 1 hour.
2 Comments
Wow, this recipe looks so refreshing — definitely enough to push me over the edge on my recent ponderings of whether or not I should splurge on an ice cream maker this summer. There are really, truly, too few reasons *not* to get one.
Congratulations, Lauren! I definitely envy you leaving the sea of cubicles for glorious wonders at culinary school. We’ll miss you, but can’t wait to see what other fab concoctions you keep coming up with. Can’t wait to hear all about the trials and tribulations of breadmaking!
Sounds like something perfect to kick start the new life. G’luck with culinary school!