Kiwi Sorbet

This tangy kiwi sorbet delivers a refreshing burst of tropical flavor, perfect for cooling down on hot summer days. The vibrant green color and sweet-tart balance make it an impressive yet simple dessert that requires just a handful of ingredients.

I first made this sorbet when my neighbor gifted me a huge basket of ripe kiwis from their backyard tree. The family devoured it so quickly I had to make a second batch the very next day!

Ingredients

• Ripe kiwis: The star of the show providing natural sweetness and that distinctive tropical tang. Look for fruits that yield slightly to gentle pressure but aren't mushy.
• Granulated sugar: Creates the perfect texture and balances the natural acidity of the kiwis. You can adjust according to the sweetness of your fruit.
• Water: Combines with sugar to create a simple syrup that prevents ice crystals from forming during freezing.
• Lemon juice: Brightens the flavor and helps preserve the vibrant green color. Fresh is always best for the cleanest flavor.

Step-by-Step Instructions

Prepare Sugar Syrup:

Combine sugar and water in a medium saucepan over medium heat. Stir consistently for about 4 minutes until all sugar crystals have completely dissolved and the liquid turns clear. Remove from heat and allow to cool fully to room temperature which takes approximately 30 minutes. Rushing this cooling step could cook your kiwi puree later.

Blend Kiwis:

Peel your ripe kiwis carefully removing all the brown fuzzy skin. Quarter them and place in a high-powered blender. Pulse several times then blend on high for 60 seconds until completely smooth with no visible chunks remaining. The texture should be similar to a thick smoothie.

Strain Mixture:

Pour the kiwi puree through a fine mesh sieve positioned over a large bowl. Use the back of a spoon to press and work the puree through catching all seeds and any remaining pulp. This step is optional but creates an exceptionally smooth sorbet texture. Your patience here will be rewarded with silky results.

Combine and Chill:

Add the cooled sugar syrup and freshly squeezed lemon juice to the strained kiwi puree. Whisk thoroughly until fully incorporated. Cover the bowl with plastic wrap pressing it directly onto the surface of the mixture to prevent oxidation and refrigerate for at least 2 hours until thoroughly chilled. Proper chilling ensures faster freezing and better texture.

Freeze:

Pour the chilled mixture into your ice cream maker and churn according to your specific machine's instructions usually 20 to 25 minutes until the sorbet reaches a soft-serve consistency. For those without an ice cream maker place the mixture in a shallow freezer safe container and freeze stirring vigorously with a fork every 30 minutes for about 3 hours until the desired texture is achieved.

Serve:

For immediate enjoyment scoop directly from the ice cream maker for a softer texture. For a firmer consistency transfer to an airtight container and freeze for an additional 2 hours before serving. Allow to soften at room temperature for 5 minutes before scooping if frozen solid.

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The lemon juice in this recipe does more than add flavor it helps preserve that gorgeous emerald green color. I once skipped it thinking the kiwis were tart enough only to end up with a sorbet that had dulled to a murky olive tone. The family still devoured it but the visual appeal was definitely compromised!

Storing Your Sorbet

Homemade kiwi sorbet keeps beautifully in the freezer for up to two weeks when stored properly. The key is protecting it from freezer burn and ice crystal formation. Transfer the finished sorbet to a shallow airtight container leaving minimal headspace. Place a piece of parchment paper directly on the surface of the sorbet before sealing the container. This creates a barrier that prevents ice crystals from forming on top. When ready to serve let it sit at room temperature for about 5 minutes to soften slightly for the perfect scoopable consistency.

Flavor Variations

This kiwi sorbet recipe provides an excellent base for creative experimentation. Try adding complementary fruits for exciting flavor combinations that still showcase the kiwi as the star. Strawberry kiwi is a classic pairing add 1 cup of hulled strawberries to the blender with your kiwis. For a tropical twist blend in half a ripe mango or a cup of pineapple chunks. Mint lovers can steep a handful of fresh mint leaves in the hot sugar syrup then strain before cooling. Each variation maintains the refreshing quality while offering something new.

Serving Suggestions

Elevate your kiwi sorbet presentation for maximum impact. Serve in chilled glass dessert bowls or hollowed out kiwi halves for a playful touch. A simple garnish of fresh kiwi slices or small mint leaves adds elegant visual appeal. For an adult dessert try floating a small scoop in a glass of chilled prosecco or champagne creating an instant sophisticated sorbet float. This sorbet also pairs beautifully with shortbread cookies or butter wafers which provide a pleasant textural contrast to the smooth frozen treat.

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This kiwi sorbet is the ultimate refreshing treat making it a perfect addition to your dessert repertoire!

Frequently Asked Questions

→ Can I adjust the sweetness of the sorbet?

Yes, you can adjust the sweetness by adding more or less sugar to the syrup based on personal preference.

→ What if I don't have an ice cream maker?

You can use the no-churn method by freezing the mixture in a shallow container and stirring every 30 minutes until it reaches the desired consistency.

→ Should I strain the kiwi puree?

Straining the kiwi puree is optional, but it creates a smoother texture by removing the seeds.

→ How long can I store the sorbet?

The sorbet can be stored in an airtight container in the freezer for up to 1-2 weeks, though freshest flavors are enjoyed sooner.

→ Can I use other fruits instead of kiwi?

Certainly! You can substitute kiwis with similar fruits, like mango or berries, while following the same process.