Kiwi, Lime, & Mint Sorbet with Raspberry Sauce in a Cookie Cup

For the Sorbet:

12 Zespri Gold Kiwifruit

2-3 tablespoons lime juice (or more to taste)

2 tablespoons mint (or more if you prefer), coarsely chopped

1 cup water

 ¾ cup sugar

 

For the Raspberry Sauce:

One (15 ounce) package frozen raspberries *a slightly larger package is okay, it won’t impact the flavor and you can always add more sugar to taste

1/3 cup granulated sugar

 

For the Cookie Cups:

1/4 cup Butter flavored Crisco
1/4 cup butter, room temperature
1/3 cup white sugar
1/3 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking powder
1½ cups all purpose flour

¼ cup crushed Hob Nob cookies (or anything similar…you can also leave it out all together)

 

Directions

 

Before starting the sorbet, prepare a simple syrup using the water and sugar. Mix together in a small saucepan over medium-high heat and bring to a boil. Boil for about 5 minutes or until it thickens and no granules of sugar are left.  Transfer to a measuring cup with a spout and refrigerate to take the heat off. It doesn't have to be very cold, but don't use it hot.

 

Add the kiwi, lime juice, and mint to the bowl of a food processor.  Process until smooth and no chunks of kiwi remain.  Slowly pour the simple syrup down the tube of your food processor and blend until combined, about 5-10 seconds.

 

Transfer mixture to a loaf pan.  Cover tightly with aluminum foil and freeze for about 1 hour.

Remove pan from freezer.  At this point the sorbet will be semi-solid.  Give it a good stir and place back in the freezer until firm, about 2-3 hours.

 

Meanwhile, to prepare the cookie cups, combine the butter and sugars in the bowl of a stand up mixer and beat until light and fluffy, about 5 minutes.  Add the egg and vanilla and mix to combine.  Place a sieve over the mixer bowl and sift in the flour, salt, and baking powder.

Place a kitchen towel over your mixer (to help avoid flour flying everywhere) and mix in the dry ingredients until just combined. Do not over-mix.  Add the cookie crumbles and mix to combine.  Form dough into disc and wrap tightly with plastic wrap. Refrigerate for at least an hour to firm up.

 

Take two standard sized cupcake pans and turn them upside down. Cover every other one with foil.

 

*The original recipe said to roll out the dough and cut into circles to form the cups over the muffin tin. I tried this but my dough was way too sticky. In Dubai the temp has been almost 110F with 80% humidity, so this could have been a factor. In any case, my cups still worked by taking a portion of dough a little larger than a golf ball and pressing/forming it around the muffin tin, smoothing the sides and top. I think either method will work just fine.

 

Bake for 10-12 minutes until slightly golden brown.  Let the pans cool for 5 minutes.  Gently remove the cups from the pan.  If you find one of the sides is stuck, gently use a sharp knife to help remove. 

 

If a portion of the aluminum foil gets baked into the cup don’t worry it’s an easy fix!  Gently take a sharp knife and pull the foil out (it shouldn’t tear and will easily come out).  However you must do this asap, do not wait for the cups to cool!!!  They are still soft at this point and somewhat pliable.  If you wait to do this step after they cool the cups could break.  Gently remove all the foil.  Leave the cups to finish cooling on a wire rack.

 

To prepare the raspberry sauce, place frozen raspberries in a medium sized fry pan over medium heat and cook until defrosted.  *If using fresh berries, you can add the sugar right away.  Once the berries start to break down, add the sugar. Cook until the mixture begins to thicken, about 3-4 minutes.  Stir occasionally to prevent sticking.  Remove berries from heat.  Place a fine sieve over a bowl and transfer berries to sieve.  Using a small spoon or spatula, press the mixture through the sieve.  You want to remove all the seeds from the sauce.  Be sure to scrape the underneath of the sieve as sauce with accumulate there.  Cover bowl with plastic wrap and refrigerate until cool.

 
To assemble, use and ice cream scoop to scrape out the sorbet.  About two scoops will fit inside the cookie cup.  Pour on the raspberry sauce and top with fresh kiwi.

 

Cookie Cup recipe adapted from Coleen's Recipes