Easy Mixed Berries-Kiwi Sorbet with Meyer Lemon and Basil (no ice cream machine needed)

I love living in California.  Mainly because of the sunny weather, and not so much on the traffic.  Sunny days make me smile and happy most of the time.  Unfortunately, three digit temperature is also something we need to deal with sometimes, especially during the summer months.  What’s the best way to cool down?  To me, indulging in some frozen treats and iced drinks are the solutions.



This Easy Berries, Kiwi, Meyer Lemon and Basil Sorbet is perfect to enjoy in hot summer days.  It’s sweet from the simple syrup, balances by the tanginess from the berries, kiwi and lemon juice.  Thanks to the wonderful blueberries that gives this sorbet the vibrant purple color.  The fresh basil leaves add a wonderful fragrant and aroma to this sorbet; Bringing this dessert to a whole new level and add flavors to the overall taste.  If you haven’t try any dessert with basil in it, this would be THE recipe to start and I guaranteed you’ll love it. Even though my hubby hates dislikes berries, he loves this sorbet.



Another bonus to this dessert?  It’s super easy to make and doesn’t require an ice cream machine (because I don’t have one yet!  LOL)  I’ve been wanting to invest in one because my family loves frozen treats.  However, with so many frozen treat recipes out there without using an ice cream machine, I’m still debating if I really need one.  What do you think?



Before we go, just want to share with you that ZESPRI® is sponsoring a wonderful giveaway at Kitchen PLAY. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win $100 (6 prizes total). The deadline is July 10, 2011. Please review the complete contest rules before entering. Good luck!

This recipe is inspired by Bridget of Bake at 350 who created kiwifruit and strawberry parfaits.

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Easy Berries, Kiwi, Meyer Lemon and Basil Sorbet (no ice cream machine needed)
Printable Recipe

1/2 cup sugar
3/4 cup water
3 ZESPRI® Kiwi, peeled and cut into quarters
1 cup fresh strawberries, stems removed and cut in half
1/2 cup fresh raspberries
1 cup fresh blueberries
zest and juice of 1 Meyer Lemon
A handful of fresh basil leaves

In a sauce pan, heat sugar and water until sugar dissolved. Remove from heat and let cool.

In a blender, add kiwi, strawberries, raspberries, blueberries, lemon zest, lemon juice and basil. Blend until well incorporated. Add cooled simple syrup and blend until well combined.

Pour mixture onto a freezer safe container, cover with plastic wrap (better if container comes with its own cover) and freeze for 1 hour. Give the half frozen mixture a quick stir and return to the freezer for another 2 hours or until frozen.

When ready to serve, remove from freezer and let it stand in room temperature for 5 to 10 minutes before scooping.

Recipe Linked to:

Full Plate Thursday
These Chicks Cooked
Thrilling Thursday
Sweet Tooth Friday
Fresh Food Friday
Sweets for Saturday
Theme Sharing Sunday
Theme Bakers Sunday

Kiwi-Strawberry Bellini—Happy Father’s Day

A few years ago, I discovered Prosecco and felt in love right after the first sip.  Prosecco is an Italian sparkling dry white wine.  Taste-wise and mouth feel are very similar to Champagne, but it’s a lot less expensive.  Isn’t that already a good reason to open a bottle of Prosecco to celebrate?  Seriously, with Prosecco’s price tag, you don’t need a special occasion or reason to enjoy one.




Here, I share with you a refreshing Kiwi-Strawberry Bellini that’s perfect to cool down in the summer.  Bellini is a cocktail with mixture of Prosecco and fruit purée (peach purée is the most traditional fruit of choice).  However, I couldn’t resist using Kiwis and strawberries as they are both in season right now.  They are such a perfect match for each other, too. 



If you want to turn this drink into a kids friendly version, just substitute the Prosecco with sparkling white grape juice.  Just make sure to use a different shape of glass, decoration, or plastic champagne glasses to distinguish the kid's version.  That way, they won’t “accidentally” drink the REAL Bellini.

Now, we all can celebrate.  Happy Father’s Day to all the awesome fathers out there.  Cheers!

Here’s one more thing to celebrate.  ZESPRI® is sponsoring a wonderful giveaway at Kitchen PLAY. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win $100 (6 prizes total). The deadline is July 10, 2011. Please review the complete contest rules before entering. Good luck!

*This recipe is inspired by Hagan of Wandering Foodie ferments ZESPRI® kiwifruits to make kiwi mead and mixes up a refreshing Kiwi Mead Cocktail.




Kiwi-Strawberry Bellini
Makes: 8 servings
4 Zesperi Kiwi
16 Strawberries
1 (750ml) bottle Prosecco

Remove skin from kiwifruits, cut into quarters.  In a food processor or blender, puree until smooth.
Remove  stems from strawberries, cut in halves.  In a food processor or blender, puree until smooth.

Spoon kiwi puree and strawberry puree onto the bottom of champagne glasses, about 1 to 2 heaping tablespoons each.  Pour Prosecco over fruit puree and enjoy.

*Note: As mention in the post, you can substitute Prosecoo with sparkling white grape juice for a non-alcohol version. 

You can also substitute kiwi and strawberry with your favorite kind of fruit for this cocktail as well.


This Recipe is linked to:
Melt in Your Mouth Monday
Tasty Tuesday