Kiwi Soda Recipes

KIWI JUICE DRINK

Steps:

• Heat sugar, water and mint leaves in a pot until sugar melts completely. Then turn off heat and cover the pot to let mint flavors infuse in sugar syrup for 10 minutes. Remove wilted mint leaves and discard.
• Blend sugar surup, kiwi flesh, lemon juice, and ice in a blender for 1-2 minutes until smooth.

KIWI SKINNY MOJITO

Steps:

• Rinse and pat mint leaves dry. Muddle the mint leaves to release the oils using a mortar and pestle, or you can do it directly in the cocktail shaker with the back of a wooden spoon. Just gently press down on the leaves (you don't want mint mush).
• In a mini food processor, puree the two peeled and chopped kiwis and agave nectar.
• Next, use one of the lime slices to run along the rim of two glasses. Pour the raw sugar in a shallow bowl and dip the rim of the glasses to coat with the sugar and fill with ice.
• Pour the kiwi mixture, 2 oz light rum, 1 oz fresh lime juice (2-3 of the quarters squeezed, depending on the size of the lime), and muddled mint in a cocktail shaker. Shake vigorously and pour into the two prepared low ball glasses.
• Top each glass with 2 oz of club soda and stir to mix. Garnish with extra kiwi, lime, and mint leaves.

NEW ZEALAND KIWI BREAD

Steps:

• Pare the kiwi and chop enough to make 1 1/2 cups. Place chopped fruit in a 2 quart pan, add sugar and lemon peel. Bring to a boil, stirring until fruit loses some of its color. Allow to cool.
• Beat eggs and oil well. Blend together flour, baking powder and salt.
• Add the baking soda to cooked kiwi mixture. Stir until bubbles form. Add this to the egg mixture and then add flour mixture to it. Stir until dry ingredients are moistened.
• Spoon mixture into a well greased loaf pan. Bake at 350 degrees about 55 minutes. Cool in pan 10 minutes and turn out onto wire rack.
• Make icing with powdered sugar and lemon juice. Spoon over loaf.

KIWI SODA

Steps:

• Place kiwis and lime juice in a blender and process until smooth. Divide kiwi mixture between two tall glasses (you will use about 1/3 cup purée per drink) and mix 2 tablespoons of the agave nectar into each with a long spoon. Add ice and top with seltzer. Stir gently and serve.