Kiwi sorbet with lemon recipe
This light and bright kiwi sorbet with the lemon recipe is so refreshing and delicious I couldn’t stop eating it on my shoot. Made from only 3 ingredients (and an optional splash of white rum) it’s healthy too. Leaning on the nice-cream spectrum this is a great frozen dessert on a hot day or when you want to trick your kids into eating more fruit. I used lemon in this recipe, but you could easily swap it out with lime.
I made this when I had a load of kiwis from the Elgin region and when my friend Niccole from Terre Madre sent them in one of her incredible weekly produce boxes. I normally slice them in half and scoop the flesh directly out the skins like a dessert.
I absolutely LOVE sorbet (and ice cream) so you may have encountered a few of my recipes if you have been around these parts before. These are some of my favourites:
Tips for making this Kiwi sorbet:
Adjust the sugar levels. I have not added much sugar to this sorbet as the kiwis were quite ripe but adjust this according to how sweet you like it and the ripeness of your fruit. Use icing sugar so that it dissolves very quickly into the fruit pulp.
Add booze: I love to add a splash of booze to my sorbet as this helps give it a softer texture. I’ve used white rum, but vodka would work equally as well. I also love to add beaten egg white, but I didn’t with this kiwi recipe as the batch wasn’t big enough. Take a look at my passionfruit sorbet recipe for that tip.
Don’t over-process this in the blender otherwise, the pips could break up and make this bitter and less appealing looking. Just gently blend only until everything is combined. I used fridge-cold kiwis so there was no need to cool the sorbet mix down before putting it in the ice cream machine to churn.
How to store sorbet
If I am storing ice cream or sorbet in a metal/enamel dish which I love to do, I pre-freeze this so when I put the churned sorbet (or ice cream) into the dish it does not instantly melt. Stainless steel or enamel baking dishes and bowls make attractive containers to store ice cream or sorbet in.
Recipe serving suggestion:
I discovered a fabulous way to serve sorbet recently and use it in a cocktail or make an interesting gin & tonic. Add a few scoops of sorbet to a glass, add gin and then top up with tonic. Check out my lemon sorbet gin & tonic.
You may also like:
Roast plum ice cream with cinnamon & bay
The best ginger miso ice cream
Coconut avocado and lime soft serve
All my ice cream and sorbet recipes
Recipe – makes a small batch that will serve 4
Kiwi sorbet with lemon
Ingredients
- 600 gms kiwi fruit pulp
- ¼ cup 60ml freshly squeezed lemon juice
- ¼ cup + 1 Tbsp icing sugar
- 1 ½ Tbsp white rum optional
Instructions
- Scoop the flesh out of about 8 kiwis to deliver a quantity of 600gms (just over 1 1/2 pounds).
- Put this in a bowl of a blender with the lemon juice, icing sugar, and rum, and pulse gently until the flesh has broken up and is smooth.
- Process this through an ice cream machine according to the manufacturer’s instructions until it’s firm. Decant into your container and freeze until solid.
- Remove your kiwi sorbet from the freezer about 5 – 10 minutes before serving so that the texture loosens
Notes
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