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)
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