Refreshing and fruity, this kiwi sorbet makes a brilliant summer dessert or healthy frozen snack. Bright, clean-tasting and easy to prepare, it works well on its own or served with fresh fruit. Best of all, you only need four ingredients to make it.
Homemade sorbets have become a favourite this summer. I recently shared a mango sorbet and now this kiwi version — both are delicious but different. The mango sorbet is sweeter and easy to scoop straight from the freezer, while this kiwi sorbet is lighter in sugar and benefits from standing at room temperature for about 15 minutes before serving so it softens enough to scoop. If you leave it straight from the freezer you’ll get a granita-like texture, which some people enjoy.
I originally planned a plain kiwi sorbet, but adding lime brightened the flavour beautifully. The lime enhances the fruity notes without overpowering the kiwi, giving the sorbet a fresher, more vibrant taste.
What ingredients do you need for kiwi sorbet?
Only four ingredients are required:
- Kiwi fruit
- Sugar – caster sugar works well
- Water
- Lime (juice)
Do you need an ice cream maker to make this sorbet?
An ice cream maker gives the best texture because it churns while freezing, preventing large ice crystals and keeping the sorbet smooth. Without a machine you can still make sorbet, but you will need to freeze the mixture and break up and blend it every hour until it reaches the right consistency. Because kiwi sorbet has a high water content, homemade batches made without churning tend to be icier — closer to granita — which is fine if that’s the texture you like.
I bought a simple ice cream maker years ago and it’s still a great tool for experimenting with different frozen treats, from sorbets and ice creams to frozen yogurts. It’s a small investment that expands what you can make at home.
How can you adapt this kiwi sorbet?
The method adapts easily to other fruits. Use berries, melon or stone fruit instead of kiwi, adjusting the sugar to suit the fruit’s sweetness. This kiwi sorbet is deliberately not very sweet; if you prefer a sweeter, more scoopable sorbet increase the sugar to around 120g. For a very sweet, fruity alternative, try a strawberry sorbet.
How long can you keep this sorbet for?
Store the sorbet in the freezer for up to a month, though it will develop more ice crystals over time. For the best texture and flavour, eat it within a week. The sorbet will freeze quite hard, so remove it from the freezer about 15 minutes before serving to soften.
More tempting frozen desserts and snacks
-
Easy Ginger & Orange Sorbet
-
Cantaloupe Melon Frozen Yogurt
-
Chocolate Banana Nice Cream
-
Pina Colada Nice Cream: A Healthy Frozen Dessert
There are many more recipes in the frozen desserts collection, including sorbets, ice creams, frozen yogurts and ice lollies — great for summer entertaining or simple family treats.
Recipe
Kiwi Sorbet
Corina Blum
Pin Recipe
Ingredients
- 6 kiwi fruit (mine weighed 370g after peeling)
- 50 g sugar
- 80 ml water
- 1 lime juiced
Instructions
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Put the sugar and water in a small saucepan and heat, stirring until the sugar dissolves. Set aside to cool.
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Peel the kiwi fruit and blend until smooth.
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Stir the kiwi puree and lime juice into the cooled sugar syrup.
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Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
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Eat immediately for a soft sorbet or transfer to the freezer to firm up.
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This sorbet freezes hard; remove it from the freezer about 15 minutes before serving to soften.
Notes
Nutrition
Carbohydrates: 34g
Protein: 1g
Sodium: 5mg
Potassium: 442mg
Fiber: 4g
Sugar: 25g
Vitamin A: 120IU
Vitamin C: 131.4mg
Calcium: 52mg
Iron: 0.5mg
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