irresistible Kiwi Sorbet

A vibrant and refreshing Kiwi Sorbet recipe that takes just minutes to prepare, perfect for summer days.

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In a saucepan over medium heat, combine the sugar and water. Stir until the sugar is completely dissolved. Let the syrup cool to room temperature (10 minutes).
Add the peeled and quartered kiwis to your blender and puree until smooth (5 minutes).
For a finer texture, strain the kiwi puree through a fine mesh sieve using a spatula to press it through and remove seeds (optional, 5 minutes).
Combine the strained kiwi puree, cooled sugar syrup, and lemon juice in a mixing bowl. Mix well and refrigerate for at least two hours until thoroughly chilled (2 hours).
If using an ice cream maker, pour in the mixture and churn according to the manufacturer’s instructions (30 minutes). For the no-churn method, transfer to a shallow container and freeze, stirring every 30 minutes for about 2-3 hours until firm.
Enjoy the sorbet immediately for a softer texture or transfer to an airtight container and freeze until solid.

If your sorbet turns out icy, blend it again after freezing to break up any ice crystals. Can add other fruits for variations.