The fresh flavours of kiwi, lime and basil combine beautifully to create a delightfully tangy frozen dessert. Perfect for the warmer months.
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Ingredients
Method
1.Blend or process green kiwifruit, juice, agave, basil and buttermilk until smooth. Churn in an ice-cream maker according to manufacturer’s instructions.
2.Spoon sherbet into a 1-litre (4-cup) loaf pan. Cover; freeze for 4 hours or overnight until firm.
3.Serve scoops of sherbet topped with extra green kiwifruit, gold kiwifruit and extra basil.
Freeze the loaf pan or container while the sherbet is churning so that it doesn’t melt when transferred.
The sherbet can be made a week ahead.
Scoop the sherbet into glasses and top with iced green tea.
Note
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