I’m so excited to share this amazing kiwi sorbet recipe with u today! Been making this for years and its seriously become my go-to summer treat. This kiwi sorbet has the perfect balance of tangy sweet flavors and that gorgeous green color just screams refreshing. What makes this recipe special is how simple it is – just a few ingredients and ur good to go. No fancy equipment needed just basic kitchen stuff. The texture is so smooth and the flavor is intense in the best way possible. Keep reading to find out how to make this incredible kiwi sorbet that’ll impress everyone.
Ingredients for the Best Kiwi Sorbet
Here’s what u need to make this awesome kiwi sorbet:
- 8-10 ripe kiwis – the riper the better for sweetness! Can sub frozen kiwi if needed
- 1/2 cup sugar – adjust to taste depending on how sweet ur kiwis are
- 2 tbsp lemon juice – fresh is best but bottled works too
- 1/4 cup water
- 1 tbsp honey – optional but adds nice depth
- Pinch of salt – trust me it enhances the flavor
The key here is using really ripe kiwis. If they’re still hard wait a few days. The greener and softer they are the more flavor ur kiwi sorbet will have. If u can’t find good kiwis frozen ones work ok too just thaw them first.
For sugar regular white sugar works great but u can try coconut sugar for a different flavor. Vegans can skip the honey and maybe add a bit more sugar instead.
How to Make Kiwi Sorbet
Making this kiwi sorbet is super easy just follow these steps:
- Prep the kiwis by peeling them and cutting into chunks. Easier to peel if u cut off the ends first then use a spoon to scoop around the edge.
- Throw kiwi chunks into blender with sugar lemon juice water honey and salt. Blend until super smooth about 30-45 seconds. U don’t want any chunks left.
- Taste the mixture and adjust sweetness if needed. Remember it’ll taste less sweet when frozen so make it a bit sweeter than u think.
- Pour mixture through a fine strainer to remove those tiny black seeds. Not totally necessary but makes the kiwi sorbet texture way better.
- If using ice cream maker pour mixture in and follow manufacturer instructions usually takes about 20-25 mins.
- No ice cream maker? No prob! Pour mixture into shallow dish and freeze. Take out every 30 mins for first 2 hours and stir with fork to break up ice crystals.
- Transfer to airtight container and freeze for at least 4 hours or overnight for best texture.
- Let sit at room temp for 5-10 mins before serving so its scoopable.
Pro tip: make sure all ingredients are cold before starting. Makes the freezing process faster and gives better texture to ur kiwi sorbet.
Variations of Kiwi Sorbet
Want to mix things up? Try these awesome variations:
Kiwi Strawberry Sorbet
Add 1 cup of strawberries to the base recipe. So good and the colors look amazing together! Reminds me of our Mango Strawberry Swirled Slushies but with kiwi instead.
Tropical Kiwi Sorbet
Mix in 1 cup of pineapple chunks and 1/2 banana for a tropical twist. Perfect for summer parties.
Spicy Kiwi Sorbet
Add a tiny pinch of cayenne pepper or some fresh mint. Sounds weird but the little kick with the sweet kiwi sorbet is amazing.
Boozy Kiwi Sorbet
Add 2 tbsp vodka or white rum to the mixture. Makes it more scoopable straight from freezer plus its fun for adult parties.
Coconut Kiwi Sorbet
Replace water with coconut milk for a creamier version. Not technically a sorbet anymore but so good.
Kiwi Sorbet FAQs
How long does homemade kiwi sorbet last?
Kiwi sorbet stays good in freezer for about 2 weeks. After that ice crystals start forming and texture gets weird. Store in airtight container with plastic wrap pressed against surface to prevent freezer burn.
Can I make kiwi sorbet without sugar?
Yes u can use honey maple syrup or even stevia as sugar replacements in kiwi sorbet. Just remember each sweetener affects texture differently. Might need to adjust amounts.
Why is my kiwi sorbet too icy?
Usually happens when theres too much water or not enough sugar. Sugar lowers freezing point making sorbet smoother. Try adding bit more sugar or 1 tbsp vodka which prevents it from freezing solid.
Can I use underripe kiwis for sorbet?
Not recommended. Underripe kiwis are too tart and don’t have enough natural sugar for good kiwi sorbet. If thats all u have add more sugar to compensate.
How can I make kiwi sorbet without an ice cream maker?
Pour mixture into shallow pan and freeze. Stir with fork every 30 mins for first 2-3 hours to break up ice crystals. Takes longer but works fine. Can also use food processor to blend frozen chunks for smoother kiwi sorbet.
Is kiwi sorbet healthy?
Way healthier than regular ice cream! Kiwis have tons of vitamin C and fiber. Sugar content depends on how much u add but still better than most desserts. For healthier version use less sugar and more fruit.
What to serve with kiwi sorbet?
Works great with shortbread cookies fresh berries or even just by itself. For fancy dessert put scoop of kiwi sorbet in champagne glass with fresh fruit on top.
Make This Kiwi Sorbet Your New Fav Summer Treat
Gotta say this kiwi-sorbet has been my summer go-to for years now. Remember first time I made it for my mom who always said homemade frozen desserts were too complicated? She was shocked how easy and delicious it was.
What I love most about this recipe is how it captures that perfect kiwi flavor in a refreshing frozen treat. Its the kinda dessert that makes people ask for the recipe every time.
Give it a try and make it ur own! Tag us if u post pics would love to see your version of this kiwi-sorbet. Stay cool and enjoy!
Kiwi Sorbet
Equipment
- Blender or food processor
- Fine mesh strainer (optional)
- Shallow dish or ice cream maker
- airtight container
- Spoon or fork (for stirring during freezing)
Ingredients
- 8-10 ripe kiwis or frozen, thawed
- 1/2 cup sugar adjust to taste
- 2 tbsp lemon juice fresh preferred
- 1/4 cup water
- 1 tbsp honey optional
- Pinch of salt
Instructions
- Peel kiwis and cut into chunks.
- Add kiwi chunks, sugar, lemon juice, water, honey (if using), and salt to blender. Blend until smooth (30–45 seconds).
- Taste and adjust sweetness if needed.
- Optional: Strain mixture through fine mesh sieve to remove seeds.
- If using an ice cream maker, churn according to manufacturer’s instructions (about 20–25 minutes).
- If no ice cream maker, pour mixture into shallow dish and freeze. Stir with fork every 30 mins for first 2–3 hours to break ice crystals.
- Transfer to airtight container and freeze at least 4 hours or overnight.
- Let sit at room temp for 5–10 mins before scooping and serving.