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Kiwi/Watermelon Sorbet
Juice or liquefy separately equal amounts of kiwi and seeded watermelon; Pour kiwi into freezable container first, since it is heavier in pulp than watermelon. Next, carefully pour watermelon on top of kiwi in only one area of the container. Drop a spoon or spatula into the container and draw the kiwi into the melon for just two or three swirls. Do not stir or mix vigorously. Cover and freeze.
When you are ready to serve, bring container out to room temperature (approximately 1/2 hour before), allowing a slight softening of the frozen sorbet. Spoon shavings into serving glasses.
This may be used as a dessert, snack or palate cleanser. During the warm summer months this is a refreshing and cooling pleaser. Originally known as the Chinese gooseberry, the kiwi is a unique and tasty fruit. Alone it should be a standard in all hypertensive diets. It is rich in potassium and vitamin C, while negligible in sodium and fat. Adding in the natural diuretic, cleansing, calming and soothing action of the watermelon (also very high in potassium and vitamin A), you have the perfect regular treat for all hypertensive individuals. Since there was no cooking involved, all enzyme activity is potent and thriving.
Published in Health & Healing Wisdom
Fall 1999 | Volume 23 Number 3
Copyright © 1999 Price-Pottenger Nutrition Foundation, Inc.®
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