The first time I made this Kiwi Sorbet, it felt like capturing sunshine in a spoon.
The vibrant green color, the zingy tartness, and the icy texture—it’s everything I crave when the weather gets warm.
It’s one of those frozen treats that tastes fancy but is incredibly simple, made with just fresh fruit, sugar, and lemon. Light, clean, and oh-so-refreshing.
Why You’ll Love This Recipe
Naturally fruity – No artificial flavor, just real kiwi goodness.
Sweet and tart – Perfect balance of sugar and lemon.
Gorgeous color – That vivid green is stunning in a bowl.
Customizable – Make it churned or no-churn, both work beautifully.
Light and guilt-free – A refreshing alternative to heavy ice cream.
What You’ll Need (Ingredient Highlights)
Ripe kiwis – The star of the show; sweet, juicy, and full of flavor.
Granulated sugar – Sweetens and helps smooth the sorbet texture.
Water – Used to create a simple syrup.
Lemon juice – Brightens the flavor and balances the sweetness.
Pro Tips Before You Start
Use ripe kiwis – They should be soft and fragrant for best flavor.
Strain for smoothness – Removing seeds creates a silkier texture.
Chill everything – Cold base = faster freezing and better texture.
Taste before freezing – Adjust sugar or lemon as needed.
Use a shallow container – If no-churn, it helps freeze faster and more evenly.
How to Make Kiwi Sorbet
Step 1: Make the Sugar Syrup
In a saucepan over medium heat, combine the sugar and water.
Stir until the sugar dissolves completely, then let the syrup cool to room temperature.
Step 2: Blend the Kiwis
Place peeled, quartered kiwis into a blender and puree until smooth.
Step 3: Strain (Optional)
If a smooth texture is preferred, strain the kiwi puree through a fine mesh sieve to remove seeds.
Step 4: Combine and Chill
Mix the strained kiwi puree with the cooled sugar syrup and lemon juice.
Refrigerate for at least 2 hours, until thoroughly chilled.
Step 5: Freeze the Sorbet
Pour the mixture into an ice cream maker and churn according to instructions.
For a no-churn version, pour into a shallow container and freeze, stirring every 30 minutes until firm.
Step 6: Serve or Store
Serve immediately for a soft texture, or transfer to an airtight container and freeze until firm.
What to Serve It With
A sprig of mint or basil for garnish
Fresh berries or citrus slices on the side
Shortbread or sugar cookies for crunch
Coconut whipped cream for a creamy contrast
A drizzle of honey or agave for extra sweetness
Variations / Substitutions
Add herbs – Blend in mint or basil for a unique twist.
Lower sugar – Adjust the syrup amount to match your sweetness preference.
Use honey or agave – A natural alternative to granulated sugar.
Make a kiwi-mango combo – Blend the two fruits together for tropical vibes.
Sparkling sorbet – Use sparkling water in place of still water for light effervescence.
Storage & Leftovers
Freeze – Store in an airtight container for up to 2 weeks.
Cover well – Press plastic wrap directly on the surface to prevent ice crystals.
Soften before serving – Let sit at room temp for 5–10 minutes before scooping.
Re-blend if icy – Briefly blend and refreeze for smoother texture.
Avoid frequent thawing – Keeps the texture from degrading.
FAQs
Do I need an ice cream maker?
No—you can freeze and stir the mixture every 30 minutes for a no-churn option.
Can I leave the seeds in the puree?
Yes, but straining them gives a smoother, silkier sorbet.
How long does it take to freeze?
About 6 hours, depending on your freezer and method.
Can I use frozen kiwi?
Fresh is better for blending and straining, but thawed frozen kiwi can work in a pinch.
Can I use lime instead of lemon?
Absolutely—lime adds a fun citrus twist.
Can I double the recipe?
Yes, just make sure your ice cream maker can handle the volume, or freeze in batches.
Is it very sweet?
You can adjust the sugar to your taste—it’s flexible!
Final Thoughts
This Kiwi Sorbet is one of those refreshing desserts that tastes like summer itself—bright, juicy, and not overly sweet.
It’s easy enough to whip up on a weekday but special enough to serve at a dinner party.
With just a few fresh ingredients and minimal effort, you get a tangy, icy treat that cools you down and lifts your mood.
Kiwi Sorbet
Ingredients
- 6 ripe kiwis peeled and quartered
- ¾ cup granulated sugar adjust to taste
- 1 cup water
- Juice of 1 lemon
Instructions
- In a saucepan, combine sugar and water over medium heat.
- Stir until sugar dissolves. Let cool.
- Puree kiwis in a blender until smooth.
- (Optional) Strain the kiwi puree to remove seeds.
- Mix strained puree with cooled syrup and lemon juice. Chill for 2 hours.
- Churn in an ice cream maker, or freeze in a shallow dish, stirring every 30 minutes.
- See full steps with tips & photos → https://p4pd.org/kiwi-sorbet/
Notes
- If you prefer a smoother texture, make sure to strain the kiwi puree to remove the seeds.
- You can adjust the sweetness by adding more or less sugar based on the ripeness of your kiwis.
