I’m happy to share my simple kiwi sorbet recipe today, but you may need to prepare yourself. This is one deliciously tangy treat, that you’ll want to make again and again.
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Finding a dessert that my whole family can enjoy is not an easy task, but this one is a big hit. Kiwi sorbet is vegan, gluten-free and practically guilt-free too. Plus this pretty green color gets everyone’s attention.
Did you that kiwi is known as a superfood? This dense little fruit is packed with vitamin C and it’s also a good source of fiber. Super indeed!
One thing I like about this recipe, is the option to adjust the sweetness level, and it can be made with sugar or honey. I’m including a guide for substituting honey in the recipe notes, and you can decide what you prefer.
Kiwi Sorbet Recipe
- 3 cups diced kiwi (8 to 9 kiwi)
- 1/2 cup sugar (see sugar options in recipe notes)
- 1/4 cup fresh squeezed lime juice (2 to 3 limes)
- 1/4 cup water
- First, peel and dice the kiwis. About 8 to 9 will yield 3 cups.
- Layer diced kiwis on parchment lined baking sheet and place in the freezer for about a hour or until firm.
- Next, squeeze limes and place 1/4 cup lime juice, plus 1/4 cup of water in the fridge and chill until ready to use.
- Place kiwi, sugar, lime juice and water in a blender or food processor and blend until smooth and creamy.
- Pour kiwi mixture into a 1 pound loaf pan and freeze.
- Should be firm enough in about three to four hours to serve.
- When ready to serve, remove from freezer and let stand for a few minutes to soften. An ice cream scoop will make serving a breeze.
Recipe Notes For Kiwi Sorbet
You know what I’m always saying about using the freshest ingredients for the best results? Well, bottled lime juice just won’t do for this recipe, use fresh squeezed lime juice instead.
The kiwis I’m using today are very tart, so for this recipe I’m using a 1/2 cup of sugar. If you’re using kiwis that are more ripe, decrease the sugar to 1/3 or 1/4 cup.
If you prefer honey over sugar here’s a simple substituting guide for this recipe.
- 1/4 cup sugar → 2 to 3 tablespoons honey
- 1/3 cup sugar → 3 to 4 tablespoons honey
- 1/2 cup sugar → 4 to 6 tablespoons honey
In a hurry and don’t want to wait on your freezer, make this kiwi sorbet recipe in a 1.5 quart ice cream maker.
For more irresistible recipes try Blueberry Lemon Sorbet, Strawberry Lemonade Sorbet and Peach Sorbet.
Be sure to follow Thistle Key Lane on Pinterest, where the boards are up to date with seasonal inspiration you’re going to love!
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Thank you for stopping by today. Let me know what you think about the kiwi sorbet recipe.
Cheers!
KIWI SORBET RECIPE
Ingredients
- 3 cups diced kiwi 8 to 9 kiwi
- 1/2 cup sugar see sugar options in recipe notes
- 1/4 cup fresh squeezed lime juice 2 to 3 limes
- 1/4 cup water
Instructions
- First, peel and dice kiwi. About 8 to 9 kiwi will yield 3 cups.
- Layer diced kiwi on parchment lined baking sheet and place in the freezer for about a hour or until firm.
- Next, squeeze limes. Then place 1/4 cup lime juice, plus 1/4 cup of water in the fridge and chill until ready to use.
- Place kiwi, sugar, lime juice and water in a blender or food processor and blend until smooth and creamy.
- Pour kiwi mixture into a 1 pound loaf pan and freeze.
- Should be firm enough in about three to four hours to serve.
- When ready to serve, remove from freezer and let stand for a few minutes to soften. An ice cream scoop will make serving a breeze.
Notes
- 1/4 cup sugar → 2 to 3 tablespoons honey
- 1/3 cup sugar → 3 to 4 tablespoons honey
- 1/2 cup sugar → 4 to 6 tablespoons honey
©2021 Kiwi Sorbet Recipe first appeared on Thistle Key Lane™.