Kiwifruit Sorbet Recipe
International · Dessert · 15 min total
A refreshing and vibrant sorbet made from ripe kiwifruit, perfect for a light dessert on a warm day.
15
min prep
min prep
4
servings
servings
150
kcal/serving
kcal/serving
Ingredients
- 6 ripe kiwifruit, peeled and chopped
- 1/2 cup granulated sugar
- 1/2 cup water
- 2 tablespoons fresh lemon juice
Instructions
- In a small saucepan, combine sugar and water. Heat over medium heat, stirring until sugar dissolves. Remove from heat and let cool to room temperature.
- Place chopped kiwifruit in a blender or food processor. Blend until smooth. Strain through a fine-mesh sieve to remove seeds if desired.
- Stir the cooled sugar syrup and lemon juice into the kiwifruit puree. Mix well.
- Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until thick and slushy.
- Transfer sorbet to a freezer-safe container. Freeze for at least 2 hours until firm. Let sit at room temperature for 5 minutes before scooping.
Tips
- For a smoother texture, strain the puree to remove seeds.
- Store in an airtight container in the freezer for up to 1 month.
- If you don't have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until firm.
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