Recipes › Kiwi (Fuzzy) › Kiwi Lime Sorbet
Kiwi Lime Sorbet
A dazzlingly vibrant, electric-green sorbet that captures fresh kiwi at its most intense. Blended with lime juice and a simple syrup, it freezes into a smooth, scoopable dessert that's refreshing, tangy, and a stunning palate cleanser between courses.
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Ingredients
- 8 medium ripe kiwi, peeled and roughly chopped
- ½ cup granulated sugar
- ½ cup water
- 3 tbsp lime juice, freshly squeezed
- 1 tsp lime zest
- 1 pinch salt
Method
- Make simple syrup: combine sugar and water in a small saucepan. Heat over medium heat, stirring, until sugar dissolves. Remove from heat and cool completely.About 5 min
- Blend peeled kiwi, cooled simple syrup, lime juice, lime zest, and salt until completely smooth.About 3 min
- Taste and adjust — it should be slightly sweeter than you'd want to eat plain, as freezing dulls sweetness.About 1 min
- Pour into a shallow freezer-safe container. Freeze for 1 hour, then scrape with a fork to break up ice crystals. Return to freezer for 2 more hours, scraping every 45 minutes until you have a slushy, grainy sorbet. Alternatively, churn in an ice cream machine according to manufacturer's instructions.About 4 min
- For a smoother texture, transfer the scraped sorbet to a blender, blitz briefly, and refreeze for 1 hour before scooping into bowls.About 2 min
Tips
- Very ripe kiwi gives the best flavor and greenest color — overripe is better than underripe here.
- A pinch of salt in sorbet is not optional — it elevates the fruit flavor noticeably.
- Serve in hollowed-out kiwi halves for a dramatic presentation.
Ring the changes
- Add 2 tbsp elderflower liqueur for a floral, sophisticated palate cleanser.
- Blend in half a jalapeño for a spicy-sweet tropical sorbet.
Keeping it
Keeps in the freezer for up to 2 weeks. Let soften at room temperature for 5 minutes before scooping.
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