Enter Sylvia Plath, the sad books, relapse, America; and I'm quite sure the cake days are soon over; but presentness is grace, or so I've heard, so just for now, enter the sorbets too.
KIWI & LIME SORBET
8 very ripe kiwis, peeled
60ml (1/4 cup) rice syrup
3 tablespoons lime juice
Chop the kiwis and place them in a blender. Blitz until smooth. Add rice syrup and lime juice and blitz again until well combined. Pour the mixture into a shallow freezer safe container, then leave to freeze for a couple of hours. Take out the freezer, give it a stir, then place it back in. Take the sorbet out and stir every few hours for 2-3 times before serving.
KIWI & LIME SORBET
8 very ripe kiwis, peeled
60ml (1/4 cup) rice syrup
3 tablespoons lime juice
Chop the kiwis and place them in a blender. Blitz until smooth. Add rice syrup and lime juice and blitz again until well combined. Pour the mixture into a shallow freezer safe container, then leave to freeze for a couple of hours. Take out the freezer, give it a stir, then place it back in. Take the sorbet out and stir every few hours for 2-3 times before serving.
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