{"id":296,"date":"2010-04-19T18:32:00","date_gmt":"2010-04-19T18:32:00","guid":{"rendered":"http:\/\/axelakesson.com\/food\/kiwifruit-sorbe\/"},"modified":"2016-01-16T18:33:46","modified_gmt":"2016-01-16T18:33:46","slug":"kiwifruit-sorbet","status":"publish","type":"post","link":"http:\/\/axelakesson.com\/food\/2010\/04\/kiwifruit-sorbet\/","title":{"rendered":"Kiwifruit Sorbet"},"content":{"rendered":"<p><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/3.bp.blogspot.com\/_2MG0u_23Iio\/S8xenKPUraI\/AAAAAAAAAEA\/eS7VsZGO50c\/s1600\/kiwi_sorbet.jpg\"><img decoding=\"async\" style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 300px;\" src=\"http:\/\/media.axelakesson.com\/2010\/04\/kiwi_sorbet.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5461844474950102434\" border=\"0\" \/><\/a><br \/>This was a great tasting sorbet. The taste is a bit unusual but very refreshing and interesting. The crushed seeds from the kiwifruits adds an additional texture to the sorbet.<\/p>\n<p>Ingredients for the kiwifruit sorbet:<br \/>1 kg of kiwifruits (10 to 15 kiwifruits)<br \/>1 leaf of gelatine<br \/>150 g caster sugar<br \/>330 ml water<br \/>1 lemon (optional)<\/p>\n<p>Preparing the kiwifruit sorbet:<br \/>Start by preparing the kiwifruits (this will take a bit of time&#8230;). The easiest way is to half them, then peel them with a paring knife and then removing the tough end bit and the woody bit in the middle of the fruit. Quarter the halves and put them in a blender.<br \/>Meanwhile heat the sugar and the water to create a syrup. When the sugar is completely dissolved in the water take it off the heat. Bloom the leaf of gelatin in a bowl of cold water for 5 minutes then drop it into the syrup and stir until it dissolves. Let the syrup and gelatine mixture cool to room temperature.<br \/>Blend the kiwifruits until you end up with a puree. You should have about 500 ml of fruit puree after blending. Add the syrup and blend some more. Add some lemon juice if you think it needs more acidity.<br \/>Freeze in ice cream maker according to your ice cream makers instructions (probably around 30-45 minutes).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This was a great tasting sorbet. The taste is a bit unusual but very refreshing and interesting. The crushed seeds&#8230;<\/p>\n","protected":false},"author":1,"featured_media":465,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[112,154,122,128],"class_list":["post-296","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-desserts","tag-gelato","tag-ice-cream","tag-sorbet"],"_links":{"self":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/296","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/comments?post=296"}],"version-history":[{"count":1,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/296\/revisions"}],"predecessor-version":[{"id":466,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/296\/revisions\/466"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/media\/465"}],"wp:attachment":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/media?parent=296"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/categories?post=296"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/tags?post=296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}