820g Peeled Kiwis | 800g
30g Fructose | 50g Sucrose
10g Maltodextrin
5.0g Salt
5.0g Gum Acacia
2.5g Xanthan Gum
1.2g Acid Mixture (6:1:1 citric, malic, ascorbic) | Citric Acid
60g Honey
60g Dry White Wine
Target Sweetness: 20.0-20.5%
Estimated AFP: 325-360
If possible, prepare a mixture of citric acid, malic acid, and ascorbic acid with a ratio of 6:1:1. It is easier to make more than necessary for the purposes of measuring. Otherwise substitute with just 1.2g of citric acid.
Measure and combine to the rest of the dry ingredients: fructose or sucrose, maltodextrin, salt, and stabilizers.
Peel and chop up fresh kiwi, into moderate sized pieces, until you have the quantity necessary. Note that if you are using regular sugar/sucrose instead of fructose, you will need a slightly smaller quantity of kiwi.
Place approximately half of the pieces into a high-powered blender. Purée this on a relatively high setting for at least 30 seconds, or until totally smooth.
Next begin to run the blender on a relatively low speed, just until a visible vortex forms. Remove the entire lid of the blender if possible while running, or the cover for a pour spout.
Steadily sprinkle the mixture of dry ingredients into the vortex and let it run for a few more seconds. Briefly stop the blender before adding the remaining kiwi pieces.
Replace the lid/cover and purée everything again at a relatively high speed. For at least 45 seconds or until everything is once again smooth.
Measure the honey into a small container before pouring into the sorbet mixture. Measure the dry white wine into the same container, stirring to dissolve any residual honey. Also add this to the sorbet mixture, before one final high-powered blend, roughly 15 seconds.
Leave the sorbet base in the blender container, but with plastic wrap pressed against the liquid surface. Otherwise transfer it into some other airtight container/bag. Let the mixture rest in the refrigerator for at least six hours but up to overnight.
After resting, give the mixture one more blend, with the same blender or an immersion blender. Place it in the freezer to pre-chill for 45-60 minutes, followed by setting up your ice cream machine.
Churn the sorbet according to the basic instructions of your machine, until it achieves a softserve consistency. Immediately transfer into an airtight container and place it in the freezer for a minimum of a few hours, ideally closer to 12 hours.
This sorbet should be ready to serve directly out of the freezer.