Description
Kiwi Sorbet: The Ultimate Refreshing Treat — a vibrant, naturally vegan frozen dessert perfect for summer. Makes 4 servings in 145 minutes with just four simple ingredients.
Ingredients
Scale
- 6 ripe kiwis, peeled and quartered
- 3/4 cup granulated sugar
- 1 cup water
- Juice of 1 lemon
Instructions
- 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.
Notes
- Fridge: Transfer leftover sorbet to an airtight container and refrigerate for up to 2 days. The texture will soften to a slushie-like consistency, which is still delicious served in a glass. Stir well before re-freezing if you want scoopable texture again. Cover the surface directly with plastic wrap to prevent a skin forming.
- Freezer: Store in a freezer-safe container with a tight lid for up to 2 months. Press parchment paper directly onto the sorbet surface to prevent ice crystals from forming. For best scoopability, let the container sit at room temperature for 5 minutes before serving. Label containers with the freeze date for easy tracking.
- Soften at Room Temperature: The most reliable thaw method is simply placing the frozen container on the counter for 8–10 minutes. This gradual softening preserves the smooth texture without creating watery edges. Avoid leaving it out longer than 15 minutes as the sorbet will begin to separate and lose structural integrity.
- Microwave Soften: For a quick soften, microwave on 30% power in 10-second bursts, stirring between each interval. Two to three bursts is usually sufficient for a single-serving portion. This method risks uneven melting, so stir thoroughly. Only soften what you plan to eat immediately—refreezing microwaved sorbet degrades texture significantly.
- Quick-Blend Refresh: If the sorbet develops ice crystals after extended freezer storage, scoop it into a food processor and pulse 8–10 times over about 1 minute. This breaks up crystals and restores the creamy, smooth consistency. Re-freeze immediately after blending for 1 hour before scooping and serving again.
- Prep Time: 15
- Cook Time: 10
- Category: Recipes
- Method: Freezing
- Cuisine: International
Nutrition
- Serving Size: 1 scoops
- Calories: 178 calories
- Sugar: 40g
- Sodium: 3mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg