- 6 kiwifruit, peeled and cut into chunks
- 1/2 galia melon or honeydew melon (approximately 12 oz), peeled, deseeded, and cut into chunks
- 3 1/2 oz caster sugar or superfine sugar
- 4 sprigs of mint, leaves picked off
- Place all fruit in a freezer bag and freeze until firm. When ready, bring sugar and 3 1/2 fluid ounces water to boil in a saucepan. Simmer until sugar has dissolved. Cool until it is just lukewarm. (A quick way to do this is to place the saucepan in a basin of cold water.)
- While sugar syrup is cooling, remove fruit from freezer to soften a little. Place fruit in a food processor along with mint leaves and blitz, pouring in sugar syrup slowly. Continue blending until completely cooled. Mixture should have a soft-serve texture, meaning you could serve it straight away. Or, you could give it a few more hours in a freezer-proof tub in the freezer to firm it up before serving.
Kathryn Bruton is a food writer and stylist hailing from Ireland and based in London. Her best selling debut cookbook, Skinny Soups won critical acclaim, and has sold over 65,000 copies worldwide. It has been translated into 8 different languages and adapted for American and Australian audiences. Her most recent book, Skinny Desserts, is out now.
Kathryn's cookbooks reflect her ambition to create enticing, unusual and exciting recipes which are high in nutrition and low in calories. Her ideas will help you create show-stopping dishes bursting with flavour for every meal of the day.
Throughout her career she has found herself working behind the scenes at Masterchef, as well as working on campaigns for brands including Amazon, Waitrose, Schwartz and Tate and Lyle. Cookbooks are her passion, and she has been involved with the creation of many, from authors such as Diana Henry, Rachel Allen and Lorraine Pascale. She has also worked with the Great British Bake Off series and food magazines including Jamie Oliver, Delicious, BBC Good Food, and Vegetarian Living.