Kiwi sorbet Recipe
International · Dessert · 20 min total
A refreshing and tangy kiwi sorbet made with ripe kiwis and a simple syrup. This dairy-free dessert is perfect for a hot day.
15
min prep
min prep
5
min cook
min cook
4
servings
servings
130
kcal/serving
kcal/serving
Ingredients
- 6 ripe kiwis, peeled and sliced
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tablespoon fresh lime juice
- 1 tablespoon light corn syrup (optional, for smoother texture)
Instructions
- Combine sugar and water in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat and let cool completely.
- Place kiwi slices in a blender or food processor. Add the cooled simple syrup, lime juice, and corn syrup (if using). Blend until smooth.
- Pour the mixture through a fine-mesh strainer into a bowl to remove seeds. Press on solids to extract as much liquid as possible.
- Chill the mixture in the refrigerator for at least 2 hours or until cold.
- Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.
Tips
- For a smoother texture, add 1 tablespoon of light corn syrup or vodka to prevent ice crystals.
- If you don't have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes for 2-3 hours until slushy, then freeze until firm.
- Ripe kiwis are key for sweetness; they should yield slightly to pressure.
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