Refreshing kiwi sorbet, bursting with tangy-sweet kiwi flavor—an easy, dairy-free frozen treat perfect for warm days.

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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.

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.