| Prep: 15 mins | Cook: 5 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 120 | 0.5g | 0.1g | 31g |
| sugars | fibre | protein | salt |
| 28g | 1g | 1g | 0.2g |
When I first stumbled upon the recipe for Kiwano and Blood Orange Sorbet, I was immediately captivated. The vibrant colors and the promise of a refreshing, tangy dessert seemed like the perfect antidote to a hot summer day. Having spent my life savoring the best of New England seafood, I’ve always appreciated the unique flavors the ocean offers. But every now and then, I crave something different, something fruity and exotic, to complement my coastal cuisine. That’s where the Kiwano and Blood Orange Sorbet comes in.
A Burst of Flavors and Nutrients
The combination of Kiwano fruit, often called horned melon, and blood oranges creates a remarkable symphony of flavors. Kiwano’s mild, cucumber-like taste mingles beautifully with the tart, berry-like hints of blood oranges. Both of these fruits are packed with vitamins and antioxidants, making this sorbet not just delicious but also a healthier dessert choice.
Kiwano is rich in Vitamin C, Vitamin A, and several important minerals like magnesium and potassium. These nutrients are fantastic for skin health, boosting immunity, and maintaining hydration levels – critical during the hot months. Blood oranges bring a punch of Vitamin C and anthocyanins, compounds known for their anti-inflammatory and anti-viral properties.
Perfect Pairings
This sorbet reminds me of another summertime favorite – watermelon granita. Both are incredibly refreshing and easy to make, but the Kiwano and Blood Orange Sorbet offers a unique twist. If you’re hosting a dinner party, consider pairing it with grilled seafood dishes like shrimp skewers or a light white fish. The citrusy flavors cut through rich or buttery seafood beautifully, providing a balanced palate experience.
If you’re looking for a refreshing beverage pairing, consider a sparkling water infused with mint or a zesty ginger lemonade. Both would harmonize well with the sorbet’s flavors without overpowering them.
Among my favorite things about this recipe is its simplicity. With just a few ingredients, the natural flavors of the fruits are allowed to shine. Plus, it’s a fantastic recipe to involve the kids in. My daughters, Erin and Samantha, love helping with juicing the blood oranges and zesting the citrus. It’s a delightful family activity that results in a treat everyone can enjoy.
For those interested in diving deeper into the nutritional aspects of these fruits, I recommend checking out some [nutritional guides](https://www.healthline.com/nutrition) and [fruit benefits articles](https://www.medicalnewstoday.com/categories/nutrition-diet) on reputable health websites. They provide a wealth of information on how these fruits can be a part of a balanced diet.
What You’ll Need
- 4 Kiwano fruits
- 1 1/2 cups blood orange juice (about 6-8 blood oranges)
- 1 cup sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- Zest of 1 blood orange
- Pinch of salt
Method
Step One
Cut the kiwano fruits in half and scoop out the pulp into a blender. Blend until smooth, then strain through a fine mesh sieve to remove the seeds. Set the strained kiwano juice aside.
Step Two
In a medium saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved to form a simple syrup. Remove from heat and let it cool to room temperature.
Step Three
In a large bowl, combine the kiwano juice, blood orange juice, lemon juice, and the cooled simple syrup. Add the blood orange zest and a pinch of salt, then mix well.
Step Four
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until the sorbet has a smooth and firm texture.
Step Five
Transfer the churned sorbet to an airtight container and freeze for at least 2 hours, or until it is firm enough to scoop. Serve the sorbet in bowls or cones and enjoy!
