What do you do with four very ripe kiwis, some basil, and an ice-cream machine that’s anxious to be used before autumn descends? Make sorbet! Well, actually, since I couldn’t resist adding in some sweetened condensed coconut milk for a creamier texture, this is actually a sherbert. (In case you’re rusty on your ice-cream classifications, when you add a little fat to sorbet, it becomes sherbert.)
Whatever it’s called, it’s incredibly difficult to stop eating. This sherbert is bright and fruity, but it also has a wonderful, melt-in-your-mouth creamy texture, thanks to the sweetened condensed coconut milk and a little bit of gin. The savory hint of basil goes perfectly with the sweet, tartness of the kiwis, the papaya adds some body, and the lime gives it just the right amount of pop. In fact, it’s a very good thing this sherbert recipe only yields a couple servings because, if left in the freezer, I definitely don’t think it would be safe from eager spoons. (I’m exercising quite a bit of will power now, in fact, trying to finish this post before devouring the couple spoonfuls I have left. If there is some sort of record for the highest number of glances at one’s freezer in a single hour, I’ve definitely broken it today.)
So, in the interest of not making this post too long (and limiting the amount of time I have to wait until I can finish off the sherbert), let’s get to the recipe.