52Weeks · Dessert · Gluten Free · Vegan

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Thai Basil Kiwi Sorbet

Kiwi Sorbet

September is month full of holidays – both religious and personal since Joey and I are both September babies.  I always look forward to what new kitchen gadget will be added to my collection and this year did not disappoint!  I got an amazing new Doctor Who apron (cuz apron’s are cool), along with a Kitchen Aid Food Processor, and the ice cream attachment for my stand mixer.  While the food processor is currently in storage, look for a future post on all that, the ice cream attachment went straight to the freezer.  After looking at the instruction booklet I decided to go with a sorbet, that way I could figure out the basics of the machine before moving on to a more elaborate creation.  One of the /52weeksofcooking challenges I missed earlier this summer was to use tropical fruit, so I decided this was the perfect opportunity to knock that out!  To add a POP to my sorbet I picked some fresh Thai Basil from my garden, thinking that might enhance the sourness of the kiwi I decided to pick up at the store.


Simple syrup is something I normally keep on hand, mostly for iced coffees but it’s insanely easy to make.  Just bring equal parts sugar and water to a boil, then turn to a simmer and stir for 15 minutes before placing in an ice bath.  Chill and then place in the fridge until it’s ready!

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