Kiwi & mint sorbet with sesame crackers

Total time: 4hr 50m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 351 Kcal, 4g Protein, 49g Carbohydrates, 15g Fat


  • Sorbet (yields approx. 600 ml)
  • 1 dl water
  • 80 g sugar
  • 1 tbsp peppermint leaf
  • 2 tsp lemon juice
  • 500 g kiwis, cut into pieces
  • Sesame crackers
  • 50 g butter, soft
  • 50 g icing sugar
  • 30 g white flour
  • 1 egg white
  • 1 pinch salt
  • 2 tbsp sesame seeds

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  • Sorbet (yields approx. 600 ml)

    Bring the water and sugar to the boil in a small pan, stirring occasionally. Reduce the heat, simmer until the liquid turns syrupy, pour into a measuring cup, leave to cool. Add the mint, lemon juice and kiwis, puree, pour into a wide container. Cover the mixture and freeze for approx. 4 hrs., stirring thoroughly 2-3 times.
  • Sesame crackers

    Beat the butter and icing sugar until light and creamy. Mix in the flour. Beat the egg whites with the salt until stiff, carefully fold into the mixture along with half of the sesame seeds. Spoon 8 mounds of dough (1 tbsp each) onto a baking tray lined with baking paper, spread each mound into an 8 cm circle, sprinkle with the remaining sesame seeds. Bake for 6-8 mins. in the centre of an oven preheated to 200°C. Slide the crackers and baking paper onto a cooling rack and leave to cool. Serve with the sorbet.

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