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Kiwi Sorbet Recipe

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4.9 from 91 reviews

This refreshing Kiwi Sorbet recipe offers a vibrant and tangy frozen treat made with ripe kiwis, simple sugar syrup, and fresh lemon juice. Perfect for a light dessert or palate cleanser, this sorbet combines natural fruit sweetness with a smooth, icy texture that is easy to prepare at home using an ice cream maker or a no-churn method.

Ingredients

Kiwi Sorbet Ingredients

  • 6 ripe kiwis, peeled and quartered
  • 3/4 cup granulated sugar (adjust according to taste)
  • 1 cup water
  • Juice of 1 lemon

Instructions

  1. Prepare Sugar Syrup: In a saucepan over medium heat, combine sugar and water. Stir until the sugar is fully dissolved. Remove from heat and allow the syrup to cool to room temperature.
  2. Blend Kiwis: Place the peeled and quartered kiwis into a blender and puree until smooth, ensuring no large chunks remain.
  3. Strain Mixture: For a silky smooth texture, pass the kiwi puree through a fine mesh sieve to remove seeds and pulp, capturing only the smooth juice.
  4. Combine and Chill: Mix the strained kiwi puree with the cooled sugar syrup and freshly squeezed lemon juice. Stir well to incorporate. Refrigerate the mixture for approximately 2 hours until thoroughly chilled.
  5. Freeze: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until the sorbet reaches a soft-serve consistency. Alternatively, for a no-churn version, pour the mixture into a shallow container and freeze, stirring vigorously every 30 minutes to break up ice crystals until the sorbet is firm and scoopable.
  6. Serve: Enjoy the sorbet immediately if you prefer a softer texture, or transfer it to an airtight container and freeze for several more hours until firm to serve later as a refreshing frozen dessert.

Notes

  • Adjust sugar quantity based on the sweetness of the kiwis and personal preference.
  • Straining the kiwi puree is key to removing seeds and achieving a smooth sorbet texture.
  • If you don’t have an ice cream maker, the no-churn freezing method works well but requires intermittent stirring to prevent large ice crystals.
  • For added freshness, garnish with a few thin kiwi slices or a sprig of mint before serving.
  • Sorbet can be stored in the freezer for up to one week in an airtight container.

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