Looking for a dessert that’s just as gorgeous as it is refreshing? This Kiwi Sorbet is my ultimate warm-weather treat—a dazzling green scoop bursting with sweet-tart flavor, creamy texture, and a touch of natural sweetness. It’s the dessert that always vanishes first at my summer gatherings, and once you try it, you’ll understand why!
Why You’ll Love This Recipe
- Vibrant, All-Natural Flavor: Each spoonful of Kiwi Sorbet delivers a punch of sweet-tart kiwi with real fruit in every bite—no artificial colors or flavorings here!
- Ridiculously Easy to Make: Just three simple ingredients, a blender, and minimal prep stand between you and homemade sorbet bliss.
- Guilt-Free Treat: With fruit, honey, and hydrating coconut water, this dessert is light, refreshing, and full of nutrients.
- Naturally Dairy-Free & Vegan-Friendly: It’s perfect for entertaining and fits most dietary preferences—just swap honey for a plant-based sweetener to keep it vegan.
Ingredients You’ll Need
This Kiwi Sorbet recipe is refreshingly straightforward, but don’t let the simplicity fool you—each ingredient has a role in the sorbet’s flavor and luscious texture. Here’s why you shouldn’t skip a thing:
- Fresh kiwi fruit: The star of the show! Ripe, juicy kiwis give this sorbet its naturally zippy flavor and that signature green color.
- Honey: A gentle sweetener that lifts the flavors without overpowering the fruit—plus, it helps create the perfect creamy finish.
- Coconut water: This adds subtle tropical notes while aiding the blender and ensuring your finished sorbet isn’t overly icy.
Variations
One of my favorite things about this Kiwi Sorbet is how easy it is to customize! Whether you want to adjust the sweetness, switch up the flavor profile, or align it with dietary needs, you have plenty of delicious options:
- Make it vegan: Use maple syrup or agave nectar in place of honey for a completely plant-based dessert.
- Add a citrus kick: Blend in a tablespoon of lime or lemon juice for a tangy zest that brightens every bite.
- Boost it with berries: Toss in a handful of frozen strawberries or mango for a beautiful color swirl and layered flavor.
- Herb-infused twist: Add a few fresh mint leaves before blending for an irresistibly cool finish.
How to Make Kiwi Sorbet
Step 1: Prep and Freeze the Kiwi
Start by peeling your fresh kiwis and cutting them into bite-sized cubes. Scatter these juicy green gems over a parchment-lined baking sheet—making sure they’re in a single, even layer—then let them chill out in the freezer for about an hour. You want them nice and firm so your sorbet blends up perfectly smooth!
Step 2: Blend Until Smooth
Once your kiwi cubes are frozen solid, transfer them to a food processor or a high-speed blender. Drizzle over the honey and pour in 1/4 cup of coconut water to help everything blend. Pulse and blend until you see the magic happen—bright green, creamy, and irresistibly fresh. If things seem a bit thick, add coconut water a tablespoon at a time until the sorbet is perfectly silky.
Step 3: Serve or Freeze Again
You can absolutely enjoy your Kiwi Sorbet straight from the blender as a soft-serve treat, and honestly, it’s dreamy that way. For a firmer, scoopable texture, transfer the mixture to a freezer-safe bowl and freeze for another hour or so. When you’re ready, just scoop and serve!
Pro Tips for Making Kiwi Sorbet
- Choose Ripe-But-Firm Kiwis: For the best flavor and texture, pick kiwis that give slightly to the touch but aren’t mushy—overripe fruit can make the sorbet too watery.
- Slice Before Freezing: Always cut your kiwi into cubes before freezing—this makes blending a breeze and ensures a smooth, even sorbet.
- Don’t Skip the Resting Freeze: If you love a true scoopable sorbet, a second short trip to the freezer is worth it for that frosty, dense texture.
- Adjust Sweetness to Taste: Taste your blended mix before freezing—kiwi’s tartness varies, so add a drizzle more honey, agave, or maple syrup if you crave extra sweetness.
How to Serve Kiwi Sorbet
Garnishes
The perfect finishing touch for Kiwi Sorbet is a simple garnish: a few fresh mint leaves, a sprinkle of lime zest, or even a scattering of extra kiwi slices. If you want a little crunch, some toasted coconut flakes look (and taste) fabulous on top!
Side Dishes
This sorbet is lovely on its own but truly shines alongside a fruit salad, a platter of fresh berries, or a crisp almond cookie. It’s also an uplifting palate cleanser between heavier courses—your dinner guests will thank you.
Creative Ways to Present
For a show-stopping dessert table, serve your Kiwi Sorbet in hollowed-out kiwi shells, delicate glass coupe dishes, or even as part of a “sorbet bar” with various fresh fruits and toppings. Layer it with coconut yogurt in parfait glasses for a dreamy, tropical treat!
Make Ahead and Storage
Storing Leftovers
Leftover Kiwi Sorbet keeps well in an airtight, freezer-safe container. For the best texture, press a piece of parchment or wax paper directly onto the surface before sealing the container to prevent pesky ice crystals from forming on your gorgeous green scoops.
Freezing
Store the sorbet tightly covered in the coldest part of your freezer for up to two weeks. If it gets too firm, let the container sit on the counter just a few minutes before scooping—this makes it easier to enjoy!
Reheating
While you won’t “reheat” sorbet in the traditional sense, letting it rest at room temperature for 5-10 minutes before serving helps it soften to that lovely, scoopable consistency you know and love.
FAQs
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Can I use frozen kiwi instead of fresh for this sorbet?
Absolutely! If you’re short on time, store-bought frozen kiwi works well—just let the cubes thaw for about five minutes before blending so your mixer can handle them smoothly.
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Does the sorbet taste overly tart?
Kiwi Sorbet has a tangy kick, but the honey and coconut water mellow the tartness beautifully. Always taste before the final freeze and add more sweetener if you want it less zingy.
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Is this recipe suitable for children?
Yes! Children usually love the bright color and fresh flavor of Kiwi Sorbet. If you’re making it for little ones, you can reduce the honey slightly if your kiwis are sweet.
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Can I make this sorbet without a food processor?
If you have a high-speed blender, that’s a great alternative! Just be sure to pulse and scrape down the sides as needed, and add small amounts of coconut water until you achieve a silky texture.
Final Thoughts
If you crave a dessert that’s light, exquisite, and effortless, this Kiwi Sorbet is calling your name. It’s a simple pleasure that always leaves people reaching for seconds—so why not blend up a batch today? Here’s to a new favorite summer treat!
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Kiwi Sorbet Recipe
- Prep Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Blending
- Method: Blending
- Diet: Vegetarian
Description
This refreshing and tangy Kiwi Sorbet is a delightful treat that’s perfect for hot summer days. Made with fresh kiwis, honey, and coconut water, it’s a healthy and easy-to-make dessert that will cool you down in no time.
Ingredients
Fresh Kiwis:
- 8 fresh kiwis, peeled and cubed
Honey Mixture:
- 2 tablespoons of honey
- 1/4–1/2 cup of coconut water
Instructions
- Prepare Kiwis: Peel and cut 8 kiwis into cubes and place them on a parchment lined baking sheet.
- Freeze Kiwis: Freeze for 1 hour or until quite firm.
- Blend Ingredients: Transfer the frozen kiwi into a food processor or high-speed blender. Add 2 tablespoons of honey and 1/4 cup of coconut water.
- Blend Smooth: Blend until smooth, adding additional coconut water only if necessary.
- Freeze Sorbet: Enjoy immediately or transfer into a freezer-proof bowl and freeze until more firm.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 18g
- Sodium: 10mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
