I think kiwis are one of the most colorful, interesting, and just delicious fruits in the world – at least, I think so! Opening one up adds such a splash of color to just about any fruit platter, salad or even...ices.
- Cooking and Prep: 4.5 h
- Serves: 4
Prepare the Sugar Syrup
Boil sugar and water together, mixing constantly.
After it has come to a boil, continue to simmer it for 10 minutes on a low flame. Cool and use as needed.
Prepare the Kiwi Ices
Blend all ingredients together until smooth. Pour this out into a plastic container and freeze it flat.
After about four to six hours, while still partially frozen, put it into the blender again and reprocess it. Refreeze until ready to use.
Scoop into spheres and serve.
Photo by Reuven Ansh
Recipe excerpted from Tamar Ansh’s Pesach cookbook that is completely non-Gebrochts and gluten-free, PESACH- Anything's Possible! This year when you use this link to buy the book, (or you get it in Jerusalem from me directly) you will get an amazing bonus of a gorgeous menu planner based on the book with ideas for the first AND last days of Pesach. [Are you in Jerusalem but can’t get out? Shanky’s is selling my book online, here]
Like what you’ve read? Keep in touch, and get your **free** Pesach Ebook, with over 11 recipes NOT featured in my cookbook, by clicking right here!!