Kiwi and elderberry sorbet

Today´s Swedish word: glass. Means ice cream

Recently I have played around with the thought of making ice cream, sorbet, semifreddo... Maybe it is the coming spring with promises of sun and warmth that inspires me, and also a longing for something light and fresh. Next time I go home to my parents´and bring the car I will ask to borrow mum´s ice cream maker but for now a bowl, a fork and a freezer will have to make do. And it does!

Last weekend after a more than hectic week I discovered a whole tub of kiwi fruits, hidden away in the kitchen AND a plastic bag with four new ones. That is what happens when you are not around keeping an eye on your loved one and his grocery shopping... Anyway, I immediately decided to use the kiwi galore for some kind of sorbet or ice cream.
I checked my trusted Bonniers kokbok for advice, then tweaked the recipe quite a bit. It said to use gelatine but kiwi and gelatine don´t like each other so that was out of the question. It also said to use sugar syrup but I had some concentrated elderberry cordial in the freezer and used that instead. In the end my kiwi and elderberry sorbet came out really well, beautifully green with the little black speckles from the seeds, fluffy and icy and refreshing. The elderflower and the kiwi turned out to be good mates, too. Next time I will perhabs use a little less elderflower because it was kind of dominating but then again I love elderflower and you could taste the kiwi too. Anyway, the recipe is so easy so you can try both!

Kiwi and elderberry sorbet
one small batch
3 ripe kiwi fruits
200 ml concentrated elderberry cordial or 100 ml sugar syrup* and 100 ml water

Peel the fruit and blitz it in a blender or with a hand held mixer to a smooth purée. Mix well with the cordial and pour into a freezer container with a lid. Put it in the freezer for a couple of hours, then take it out and fluff it up with a fork to get rid of the crystals. Put it back, let it stay for an hour more or so, take it out and fluff and etc. until it sets and becomes more smooth. Scoop it up, serve immediately and devour in no time, before it melts.

*the recipe said to boil 150 ml caster sugar and 100 ml water together until the sugar dissolves, and let it cool.