Kiwi sorbet with lemon
A refreshing and healthy 3-ingredient kiwi sorbet recipe with lemon.
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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
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.
Servings: 600 ml