Kiwi sorbet
This kiwi sorbet is a vibrant, refreshing dessert made with just two ingredients: sugar and kiwis. The process involves creating a simple syrup, pureeing the fruit, and chilling before freezing to achieve a smooth texture.
Cook time 0 min
Prep time 120 min
Ingredients:
1/2 cup sugar10 kiwis
Kiwi sorbet is a refreshing and healthy dessert that is perfect for warm weather. With just two simple ingredients, it's easy to whip up and full of vibrant flavor. This recipe will guide you through the process of making a delicious kiwi sorbet that everyone will love.
Instructions:
- In a small saucepan, combine 1/2 cup sugar and 1/2 cup water.
- Place the saucepan over medium heat and stir the mixture until the sugar is fully dissolved.
- Once the sugar has dissolved, remove the saucepan from heat and let it cool to room temperature. This will create a simple syrup.
- While the syrup is cooling, peel the kiwis. You can do this easily by cutting off both ends of the kiwi and using a spoon to scoop out the flesh.
- Place the peeled kiwis into a blender or food processor.
- Blend the kiwis until you achieve a smooth puree. Ensure there are no large chunks left.
- If you prefer a smoother texture for your sorbet, you can strain the kiwi puree through a fine-mesh sieve to remove the seeds. This step is optional.
- In a large bowl, combine the kiwi puree with the cooled simple syrup.
- Stir well to ensure the mixture is thoroughly combined.
- Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 1-2 hours, or until the mixture is completely chilled.
- If you have an ice cream maker, pour the chilled kiwi mixture into the ice cream maker and churn according to the manufacturer's instructions until the sorbet reaches a soft-serve consistency.
- If you don’t have an ice cream maker, pour the mixture into a shallow, freezer-safe container. Place the container in the freezer.
- If you’re not using an ice cream maker, you’ll need to break up the ice crystals as the sorbet freezes. Every 30 minutes, remove the container from the freezer and stir the mixture vigorously with a fork or whisk. Repeat this process until the sorbet is smooth and fully frozen (this usually takes about 2-3 hours).
- Once the sorbet is fully frozen, it’s ready to be served! Scoop the kiwi sorbet into bowls or cones and enjoy.
Making kiwi sorbet at home is a simple and enjoyable process that yields a deliciously tangy and sweet treat. With these tips in mind, you can create a perfect sorbet that is sure to impress your family and friends. Enjoy this delightful dessert on a hot day or as a light finish to any meal.
Kiwi sorbet FAQ:
If using an ice cream maker, the sorbet will churn to a soft-serve consistency in about 20-30 minutes. Without an ice cream maker, it typically takes 2-3 hours in the freezer, with periodic stirring every 30 minutes to achieve a smooth texture.
The sorbet is ready when it is fully frozen and has a smooth texture. You can test it by scooping a small amount; it should be firm yet easy to scoop.
Yes, you can substitute sugar with alternatives like honey, agave syrup, or a sugar substitute, but keep in mind that it may affect the flavor and texture slightly. Adjust the quantity as needed based on the sweetness of the alternative.
Store leftover sorbet in a freezer-safe container with a lid to prevent ice crystals from forming. It can be kept in the freezer for up to 1-2 weeks for the best quality.
If your sorbet is icy, it may be because the mixture wasn't stirred enough while freezing if not using an ice cream maker. Next time, remember to stir every 30 minutes during the freezing process to break up ice crystals.
Tips:
- Ensure that the kiwis are ripe and sweet for the best flavor. You can tell they are ripe by giving them a gentle squeeze; they should yield slightly.
- For a smoother texture, blend the kiwi mixture thoroughly and strain it to remove the seeds before freezing.
- To speed up the freezing process, you can spread the mixture in a shallow dish to increase the surface area.
- Occasionally stirring the mixture while freezing can help to create a smoother sorbet.
- If the sorbet becomes too hard in the freezer, let it sit at room temperature for 5-10 minutes before serving.
Nutrition per serving
3 ServingsCalories 280kcal
Protein 2.44g
Carbohydrates 63g
Fiber 7g
Sugar 55g
Fat 1.12g
More recipes
Passionfruit ice-cream
Enjoy a creamy tropical passionfruit ice cream made with coconut milk.
05 Jan 2026Balsamic strawberries with ricotta cream
Serve marinated strawberries topped with creamy ricotta.
11 Feb 2026