Today I'm making a fresh kiwi syrup that makes it so simple to add a burst of fruit to our breakfasts and desserts. All we need are ripe kiwis and, if you fancy a little extra sweetness, a touch of sweetener. Blend them up well and you have an easy, no-cook sauce ready in just 5 minutes.
If you're looking for a kiwi sauce, this version is made of pureed fruit rather than a cooked, thick sugar syrup. The secret is using very ripe kiwis, which blend smoothly and naturally taste much sweeter. I love spooning it over yogurt or pancakes whenever I want fresh fruit without any fuss.
To mix up your breakfasts and sweet treats, check out my sugar-free strawberry syrup and my date syrup or caramel.
Keep it in a clean, airtight container in the fridge and enjoy it within 1 to 2 days. Because it uses fresh, uncooked fruit, it's best to make just what you need.
Yes, you can freeze it in small portions, like in an ice cube tray, and then transfer the cubes to a freezer-safe container. Thaw in the fridge and give it a good stir before serving, as it might separate slightly.
Absolutely, sweetener is entirely optional. I recommend tasting the blended kiwis first: if they are nice and ripe, you probably won't need to add a thing.
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
