Kiwi, strawberry and verbena ice cream

By Bruno Tenailleau

Here is a really simple recipe for ending a meal on a high note.

Peel 4 kiwis and put them in a Hurom* juice extractor with 150 g. of washed and topped strawberries.
Add 30 cl. of sugar cane and the juice from one orange.
Finely chop and sprinkle with lemon 8 leaves of fresh verbena and add them to your mixture.
Now start your sorbet or ice cream machine.


* If you have a Hurom juicer, then don´t think twice. Fruit that is pressed in this juicer have the most flavour, but you can also blend and filter using a cheese cloth or a very fine strainer.