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Kiwi sorbet is a deliciously tangy dessert or refreshing treat that's simple to make.
Servings 6 servings


  • 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 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.


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.