As part of our Chef Series of recipes, PeeDeeFoodie.com is delighted to share with you recipes from Chef Patty Griffey, owner and chef of Adingdon Manor in Latta, South Carolina. Chef Griffey is also a Contributing Blogger here at PDF. This month’s recipe is Kiwi & Calvados Sorbet from Chef Griffey’s “New from the Kitchen” recipe of the month collection.
KIWI & CALVADOS SORBET
Quick, easy and delicious. Three ingredients and an ice cream maker is all you need to make this refreshing “palate cleanser”.
2 pounds of ripe kiwi
3/4 cup superfine granulated sugar (also known as castor sugar)
1 tablespoon Calvados
Peel and chop Kiwis, then pulse with sugar in a food processor until smooth. Stir in Calvados and process. Chill until cold, about one hour. Freeze in ice cream maker and then store in airtight container in freeze for at least one hour before serving. Will keep for one month.
Republished with Permission of the Author. Cross-posted at Abingdon Manor Recipes of the Month.
About the AuthorKevin Barron is a husband, father, self-described geek, and enthusiastic founder of PeeDeeFoodie.com. He also hosts its companion podcast, the Pee Dee Food Show, which can be found on iTunes and the blog. Learn more about Kevin under the Contributors tab above.
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