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Kiwi Sorbet Recipe

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4.4 from 57 reviews

This refreshing Kiwi Sorbet is a simple, naturally sweet dessert perfect for hot days. Made with ripe kiwis, a homemade sugar syrup, and a splash of lemon juice, it offers a tangy and smooth icy treat that’s both vibrant and easy to prepare. The recipe includes options for both traditional ice cream maker and no-churn methods, making it accessible to everyone.

Ingredients

Kiwi Mixture

  • 6 ripe kiwis, peeled and quartered
  • Juice of 1 lemon

Sugar Syrup

  • 3/4 cup granulated sugar (adjust according to taste)
  • 1 cup water

Instructions

  1. Prepare Sugar Syrup: In a saucepan over medium heat, combine the sugar and water. Stir occasionally until the sugar completely dissolves. Allow the syrup to cool to room temperature before using it in the next steps.
  2. Blend Kiwis: Place the peeled and quartered kiwis into a blender and puree them until smooth and consistent in texture.
  3. Strain Mixture: To achieve a smoother sorbet texture, strain the kiwi puree through a fine mesh sieve to remove the seeds and any fibrous bits.
  4. Combine and Chill: In a mixing bowl, combine the strained kiwi puree, the cooled sugar syrup, and fresh lemon juice. Mix thoroughly and refrigerate the mixture for at least 2 hours, or until it is completely chilled.
  5. Freeze: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches the desired sorbet consistency. Alternatively, for a no-churn method, pour the mixture into a shallow container and freeze, stirring vigorously every 30 minutes to break up ice crystals, until firm.
  6. Serve: Serve the sorbet immediately for a softer, fresher texture, or transfer it to an airtight container and freeze until firm for later enjoyment.

Notes

  • You can adjust the sugar amount based on the sweetness of your kiwis and your taste preferences.
  • For a seedless sorbet, straining the kiwi puree is essential to remove the small, crunchy seeds.
  • If you don’t have an ice cream maker, the no-churn method works well but requires periodic stirring.
  • Add a splash of liqueur such as Cointreau or vodka if you want a boozy adult version; this will also help keep the sorbet softer in the freezer.

Find it online: https://oliviabakes.com/kiwi-sorbet-recipe/