Kiwi Mint Lime Sorbet Float

In honor of National Ice Cream Month here in the states, I'm doing a series of delicious, healthy sorbets with Kandyce Caroll of Ramblin Rose Cafe. Last week we featured a strawberry rose sorbet and this week it's a kiwi mint sorbet. Guys, this one is delicious. You will want to pin/bookmark/get your typewriter out and transcribe it.Check out the recipe below.photography by Laura Sumrak food by Kandyce Caroll
The recipe is basically the same as last week but you swap out the tea and fruit. Kiwi Mint Lime Sorbet3/4 cup mint tea (loose leaf at a local coffee shop works!)2 tbs lime or lemon2 cups of kiwi1/4 cup honey
In a saucepan, stir the rose tea and honey together over low heat until thoroughly combined. Bring the mixture to a boil, remove from heat, and let cool.
Place the 2 cups of fruit and the 2 tablespoons of citrus juice into a food processor and puree. Once smooth, blend in the simple syrup made from honey and water. Mix thoroughly.
Scrape the sorbet onto a parchment lined baking sheet. Spread the mixture out over the pan, forming a thin layer. Freeze until solid then remove from the pan in chunks and puree again in the food processor.
Donzo.
Yields 2 1/2 cups of sorbet
To apply the mint onto the cone you simply apply a small amount of honey onto the rim of the cone and add the petals. Easy squeezy.
To make the float, add Pellegrino.