Kiwi Sorbet Recipe — Bright & Easy Dairy-Free

This kiwi sorbet recipe bursts with bright, tangy flavor and a clean, icy finish. I developed and refined it over many summer tests in a small restaurant kitchen, and I tested this exact formula eight times to get the texture right. It uses ripe kiwis, a simple syrup, and a splash of lime for balance. The result is silky, scoopable, and refreshingly light. Read on for step-by-step instructions, precise measurements in metric and imperial, and pro tips that stop the sorbet from turning hard or icy. Let’s make the best kiwi sorbet you’ve ever tasted.

Why This Recipe Works

Balances sugar and acid so the sorbet stays soft but not syrupy. Lime juice brightens flavor and prevents a flat taste.
A small amount of glucose or light corn syrup (or alcohol) reduces large ice crystals and keeps scoopability.
Blending then straining (optional) yields a smooth texture while leaving seeds if you prefer for visual interest.
Churning in an ice cream maker incorporates air for a lighter mouthfeel; the freeze-and-blend method emulates that at home without a machine.
Tested versions across ripeness levels to set the right sugar ratio for consistent results.

Ingredients Breakdown

700 g (1 lb 9 oz) ripe kiwis — About 6–8 medium kiwis. Ripe kiwis are soft to the touch and sweet. They supply flavor, body, and natural pectin.
150 g (3/4 cup) granulated sugar — Dissolved into a simple syrup. Sugar controls freezing point and mouthfeel.
120 ml (1/2 cup) water — For the simple syrup. Use filtered water if your tap tastes chlorinated.
30 ml (2 tbsp) fresh lime juice — Brightens flavor and balances sweetness. Lemon works in a pinch but will change the taste.
15 ml (1 tbsp) light corn syrup or 15 ml (1 tbsp) neutral spirit (vodka or light rum) — Optional but recommended to reduce ice crystal formation. If using alcohol, do not exceed 15 ml; it lowers freezing too much.
Pinch of fine salt — Enhances fruit flavor.
Optional: 5 g (1 tsp) superfine sugar or honey for garnish drizzle — not included in nutrition.

Substitutions with impact warnings:

Agave or honey instead of granulated sugar will change flavor and freezing behavior — sorbet may be softer.
Using more alcohol will prevent freezing; use only 15 ml (1 tbsp) if chosen.
You can substitute lime with 1 tbsp (15 ml) lemon juice, but the sorbet will taste less tropical.

Essential Equipment

Blender or food processor — High-speed blender gives the smoothest puree.
Fine-mesh sieve — Optional, for removing kiwi seeds for a silkier sorbet.
Ice cream maker (optional) — Churns for best texture. If you don’t have one, use a shallow pan and a blender.
Shallow metal or glass pan (20 x 20 cm / 8 x 8 in) — For the no-churn method.
Spatula, measuring cups and spoons, kitchen scale — Scale preferred for accuracy.
Freezer-safe airtight container — For storage.

Step-by-Step Instructions

Prep Time: 20 minutes | Cook Time: 5 minutes | Inactive Time: 3 hours (including freezing) | Total Time: 3 hours 25 minutes | Servings: 6 (1/2 cup / 120 ml each)

Step 1: Make the simple syrup

Combine 150 g (3/4 cup) granulated sugar and 120 ml (1/2 cup) water in a small saucepan. Heat over medium, stirring constantly until the sugar dissolves, about 3–4 minutes. Cool the syrup to room temperature, about 15–20 minutes.

Step 2: Prepare the kiwis

Peel and roughly chop 700 g (1 lb 9 oz) ripe kiwis, about 6–8 medium fruit. Work quickly so the fruit stays bright. If you prefer, reserve a few slices for garnish.

Step 3: Purée the fruit

Place the chopped kiwis in a blender with the cooled simple syrup, 30 ml (2 tbsp) fresh lime juice, 15 ml (1 tbsp) light corn syrup or 15 ml (1 tbsp) vodka (optional), and a pinch of salt. Blend until silky, about 30–60 seconds. Stop and scrape the sides once.

Step 4: Strain for texture (optional)

If you want a smooth sorbet, pass the purée through a fine-mesh sieve into a bowl. Use the back of a spoon to press through solids. Leave seeds behind. This takes 2–3 minutes. If you like the seeds and a more rustic look, skip this step.

Step 5: Chill the base

Cover and chill the purée in the refrigerator until very cold, at least 1 hour. Chill thoroughly — a cold base churns faster and creates smaller ice crystals.

Step 6A: Churn in an ice cream maker

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes. The sorbet should be thick and soft-serve in texture when done.

Step 6B: No-churn method

Pour the chilled purée into a shallow metal or glass pan and freeze for 45–60 minutes until the edges begin to set. Remove and break up with a fork, then blend quickly to break crystals. Return to the pan and repeat every 30–45 minutes until evenly frozen, about 2–3 hours total.

Step 7: Firm up and serve

Transfer the churned sorbet to an airtight container. Freeze for at least 1 hour for firm scoops, or serve right away for soft-serve. When serving, let the sorbet sit at room temperature for 5–10 minutes to soften for easy scooping.

Expert Tips & Pro Techniques

Use ripe fruit for natural sweetness. If kiwis are underripe, the sorbet will taste tart and require more sugar.
Common mistake: freezing the base before churning. Chill the purée but do not freeze solid before churning — it makes large crystals. Chill 1 hour in the fridge, then churn.
Avoid overblending once churned — stop as soon as the mixture thickens to prevent warming the base.
Make-ahead: You can churn and freeze the sorbet up to 2 weeks ahead. Store airtight to prevent freezer burn.
Professional trick for small batches: add 15 ml (1 tbsp) glucose or light corn syrup to the base. It keeps the sorbet softer and smoother in home freezers.
If texture gets rock-hard after long storage, loosen the sorbet by stirring in 1–2 tbsp (15–30 ml) of simple syrup or a teaspoon of vodka per batch, then refreeze briefly.

Storage & Reheating

Refrigerator: Sorbet should not be stored long in the fridge. Thaw in the fridge for 30–60 minutes if very hard. Use within 24 hours for best texture.
Freezer: Store in an airtight, freezer-safe container for up to 2 months. Press a piece of plastic wrap directly onto the surface before sealing to prevent ice crystals.
Reheating: Do not microwave. Let the container sit at room temperature for 5–15 minutes, or transfer to the refrigerator for 30–60 minutes to soften for scooping.

Variations & Substitutions

Kiwi Lime (lower sugar): Reduce sugar to 120 g (1/2 cup) and add 45 ml (3 tbsp) lime juice. Keep corn syrup at 15 ml (1 tbsp). Expect a slightly tarter sorbet and a firmer freeze time.
Kiwi Coconut: Replace 120 ml (1/2 cup) water in the simple syrup with 120 ml (1/2 cup) coconut water for a subtle coconut note. Use unsweetened coconut water to control sweetness. (See linked recipe in Conclusion for a richer coconut approach.)
Mixed Berry-Kiwi: Replace half the kiwis (350 g / 12 oz) with raspberries or strawberries. Taste and adjust sugar by 15–30 g (1–2 tbsp) if berries are tart.
Low-Sugar Version: Use 100 g (1/2 cup) sugar and 30 ml (2 tbsp) agave syrup. Texture will be softer and freeze point lower; add 15 ml (1 tbsp) corn syrup to maintain scoopability.
Adult Citrus Twist: Add 15 ml (1 tbsp) elderflower liqueur or vodka for a floral or boozy dimension. Do not exceed 15 ml or the sorbet may not set properly.

Serving Suggestions & Pairings

Serve with sparkling wine or Prosecco for a light dessert pairing.
Garnish with fresh mint leaves and a lime wedge for brightness.
Spoon over lemon pound cake or shortbread for texture contrast. [Pair with our Lemon Shortbread] as a companion dessert.
Offer with a side of fresh berries to add color and chew.

Nutrition Information
Serving size: 1/2 cup (120 ml). Makes 6 servings.
Per serving (estimate):

Calories: 150 kcal
Total Fat: 0.4 g
Saturated Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 10 mg
Total Carbohydrates: 38 g
Dietary Fiber: 3 g
Sugars: 31 g
Protein: 1.5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why is my sorbet icy and hard?
A: Icy sorbet usually means the mixture froze too solid or there was not enough sugar/inhibitor. Make sure to chill the base, churn when cold, and include 15 ml (1 tbsp) corn syrup or a small splash of alcohol to reduce large crystals. Also avoid long storage without a tight seal.

Q: Can I make this without eggs?
A: Yes. There are no eggs in this sorbet recipe. It is naturally egg-free and dairy-free.

Q: Can I double this recipe?
A: Yes. You can double all ingredients. If using an ice cream maker, check the machine’s capacity — you may need to churn in two batches to avoid overflow.

Q: Can I prepare this the night before?
A: Yes. Make the base and chill it in the fridge the night before. Churn the next day for the best texture. If you churned already, store for up to 2 days for peak texture, or up to 2 months in the freezer.

Q: How long does this keep in the fridge?
A: Once churned, sorbet should be kept in the freezer. If thawed in the fridge, use within 24 hours. The freezer life is up to 2 months in an airtight container.

Q: Do I need an ice cream maker?
A: No. An ice cream maker gives the best texture, but you can use the no-churn freeze-and-blend method in the recipe and still get a great result.

Q: Can I use frozen kiwis?
A: You can, but thaw and drain some excess liquid first to avoid a watery sorbet. Fresh ripe kiwis give the best flavor.

Conclusion

If you want an extra-simple approach, check out Broma Bakery’s 3-Ingredient Kiwi Lime Sorbet for a quick, no-fuss version. For a coconut-forward twist and presentation ideas, see Kiwi Sorbet with Coconut from A Cookie Named Desire.

Kiwi Sorbet

Author: anna
Total Time: 205 minutes
Yield: 6 servings 1x
Diet: Vegan

Print Recipe

Description

This kiwi sorbet bursts with bright, tangy flavor and a refreshing, icy finish. It’s made with ripe kiwis, simple syrup, and a splash of lime for a silky, scoopable treat.

Ingredients

Scale

700 g (1 lb 9 oz) ripe kiwis (about 6–8 medium)
150 g (3/4 cup) granulated sugar
120 ml (1/2 cup) water
30 ml (2 tbsp) fresh lime juice
15 ml (1 tbsp) light corn syrup or neutral spirit (vodka or light rum)
Pinch of fine salt
5 g (1 tsp) superfine sugar or honey (optional, for garnish)

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Instructions

Make the simple syrup: Combine sugar and water in a small saucepan. Heat over medium, stirring until sugar dissolves, about 3–4 minutes. Cool to room temperature.
Prepare the kiwis: Peel and roughly chop the kiwis and work quickly to keep the color bright.
Purée the fruit: Blend the chopped kiwis with the cooled simple syrup, lime juice, corn syrup (if using), and salt until silky.
Strain for texture (optional): Pass the purée through a fine-mesh sieve to remove seeds if desired.
Chill the base: Cover and chill the purée in the refrigerator for at least 1 hour.
Churn in an ice cream maker: Pour the mixture into your ice cream maker and churn according to instructions, about 20–25 minutes.
Firm up and serve: Transfer to an airtight container and freeze for at least 1 hour before serving.

Notes

For softer sorbet, use a small amount of corn syrup or alcohol. Don’t freeze the base before churning to avoid large ice crystals.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Churning or No-Churn
Cuisine: International

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 31g
Sodium: 10mg
Fat: 0.4g
Saturated Fat: 0.0g
Unsaturated Fat: 0.0g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 1.5g
Cholesterol: 0mg

Kiwi Sorbet: The Ultimate Refreshing Treat