INGREDIENTS
8-10 SUNGOLD KIWIFRUIT, PEELED AND CHOPPED
1/2 CUP POWDERED SUGAR
¼ CUP WATER
2 TBSP ZESPRI GREEN KIWIFRUIT CHUNKS
1 TBSP LEMON JUICE (FOR THE KHATTA)
FEW ICE CREAM STICKS TO PRICK
3 STRANDS SAFFRON IN WARM WATER
METHOD
- Place saffron sugar & water in a saucepan & stir over low heat until the sugar dissolves fully.
- Remove from heat & cool.
- Puree the Sungold Kiwifruit and lemon juice in blender.
- Strain the puree to get a fine pulp.
- Stir the puree into the sugar syrup and mix well.
- Put the Green kiwifruit chunks at the bottom of shot glasses or popsicle tray and add the yellow pulp on top Freeze.
- When half frozen, insert a stick into each chuski and freeze completely.
