Recipe: Kiwi Tangelo Sorbet
12 small and very ripe kiwis
1 cup tangelo juice (about 3 tangelos)
1⁄2 cup sugar
Peel the kiwi, puree in a blender or food processor until smooth. Add the sugar and tangelo juice and mix together until the sugar crystals have dis- solved. Pour into a wide flat container, stainless steel or plastic is best and one that will fit lying flat in your freezer. You may want to clear a space first; you will need a good 4 hours to chill thoroughly without it sloshing about every time you move it.