Apple & Kiwi Sorbet

Apple & Kiwi Sorbet 

No Count recipe

Full Choice ½ pt per serving

Serves 6

3 Apple flavour tea bags

750 g bramley apples, peeled, cored and chopped

6 tbsp splenda

4 ripe kiwis, peeled and chopped

2 egg whites

Make up the tea using 300ml boiling water.  Allow to steep 5 mins then remove bags & discard.

Cook the apple with the tea until soft and then sweeten.

Cool, then blend to a puree with the Kiwi fruit.  Freeze until slushy in a shallow freezeable dish.

Remove and beat well with a whisk or processor.  (Add a few drops of green colouring if you want) Return to the freezer container.

Whisk the egg whites until the soft peak stage and fold into the slushy mixture.  Return to the freezer until frozen, stirring occasionally. 

Ideally eat when it has just frozen and before it sets rock hard.  otherwise, remove from the freezer about 30 mins before you need it, storing it in the fridge until required.