Why You’ll Love This Recipe
Kiwi Sorbet is a refreshing and vibrant frozen treat that highlights the tangy sweetness of ripe kiwis. With its bright green hue and smooth, icy texture, this sorbet is perfect for hot days or as a light dessert after meals. It’s naturally fat-free, easy to make, and offers a burst of tropical flavor in every spoonful.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ripe kiwisugarwaterlime juice (optional for added tartness)mint leaves (optional for garnish)
directions
Peel and slice the ripe kiwis, removing any tough white cores if desired.
Place the kiwi slices in a blender or food processor and blend until smooth.
In a small saucepan, combine sugar and water to make a simple syrup. Heat gently until the sugar dissolves completely, then let it cool.
Add the cooled syrup and lime juice to the kiwi purée and blend again until well mixed.
Pour the mixture into a shallow container and freeze for about 3-4 hours, stirring with a fork every 30 minutes to break up ice crystals.
Once fully frozen and firm, scoop and serve garnished with fresh mint if desired.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 15 minutesFreezing time: 3-4 hoursTotal time: 3 hours 15 minutes to 4 hours 15 minutes
Variations
Substitute honey or agave syrup for sugar for a natural sweetener.
Blend in a small banana for added creaminess.
Add chopped strawberries or mango for a fruit blend twist.
Include a splash of white rum for an adult version.
storage/reheating
Store kiwi sorbet in an airtight container in the freezer for up to 2 weeks.Let it sit at room temperature for 5-10 minutes before scooping for best texture.
FAQs
Can I use golden kiwis?
Yes, golden kiwis offer a slightly sweeter, less tangy flavor and work well in this recipe.
Do I need an ice cream maker?
No, this recipe is designed for a no-churn method using a blender and freezer.
Why is my sorbet too icy?
Blending periodically while freezing helps create a smoother texture.
Can I reduce the sugar?
Yes, but too little sugar can affect texture; consider natural sweeteners as alternatives.
Is lime juice necessary?
It’s optional but enhances the tartness and brightens the kiwi flavor.
How many kiwis should I use?
About 5–6 medium kiwis yield enough purée for 4 servings.
Can I use frozen kiwis?
Yes, just thaw them before blending.
Is it vegan?
Yes, this kiwi sorbet is entirely plant-based and dairy-free.
Can I add herbs?
Yes, basil or mint blends well with kiwi for a unique twist.
Will kids enjoy it?
Absolutely, its sweet-tart flavor and bright color are kid-friendly.
Conclusion
Kiwi Sorbet is a simple yet elegant dessert that brings the zing of fresh fruit to your freezer. With minimal ingredients and a straightforward process, it’s an ideal choice for anyone seeking a healthier frozen treat. Whether enjoyed on its own or as a palate cleanser, this sorbet delivers flavor, freshness, and fun in every scoop.
Print
Kiwi Sorbet
- Prep Time: 15 minutes
- Cook Time: 5 minutes (plus chilling time)
- Total Time: 3 hours, 20 minutes (including chilling and freezing)
- Yield: 6 servings (1/2 cup each) 1x
- Category: Dessert
- Method: Churning / Freezing
- Cuisine: International
Description
Refreshing kiwi sorbet, bursting with tangy-sweet kiwi flavor—an easy, dairy-free frozen treat perfect for warm days.
Ingredients
- 1 lb ripe kiwis (about 6-7), peeled and chopped
- 2/3 cup granulated sugar
- 2/3 cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest (optional, for extra brightness)
- Pinch of salt
Instructions
- In a small saucepan, combine sugar and water. Heat over medium heat, stirring until sugar dissolves. Remove from heat and let cool completely to make simple syrup.
- Meanwhile, place chopped kiwis in a blender or food processor. Add lemon juice, lemon zest (if using), and a pinch of salt.
- Pour in cooled simple syrup. Blend on high speed until smooth.
- Taste and adjust sweetness or acidity by adding more sugar or lemon juice as desired.
- Strain the mixture through a fine mesh sieve to remove seeds, using a spatula to press liquid through.
- Chill the kiwi mixture in the refrigerator for at least 1 hour.
- Once chilled, pour into an ice cream maker and churn according to manufacturer’s directions (usually 20–25 minutes) until sorbet reaches soft‑serve consistency.
- Transfer sorbet to a freezer‑safe container, smooth the top, and cover. Freeze at least 2 hours until firm.
- Before serving, let sorbet sit at room temperature for 5 minutes to soften slightly, then scoop and enjoy.
Notes
- No ice cream maker? Freeze mixture in a shallow dish, stirring vigorously every 30 minutes until evenly frozen (about 2–3 hours).
- Use a 1:1 sugar‑water syrup ratio for softer sorbet, or lighten with honey or agave instead of sugar.
- Substitute half the kiwis with lime juice for a kiwi‑lime version.
- Store sorbet in an airtight container to prevent freezer burn and maintain smooth texture.
- Garnish with kiwi slices or fresh mint leaves when serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120 kcal
- Sugar: 21 g
- Sodium: 10 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
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