Few fruits pack the punch of flavor that the kiwi does, which makes it the ideal fruit to turn into sorbet. Be sure to choose a kiwi that feels softer to the touch—a hard kiwi will be less juicy and less flavorful. If you don't want seeds in your sorbet, just strain through a mesh strainer before freezing.
Serves: 8Hands-on: 10 minutesTotal: 2 hours 30 minutesDifficulty: Easy
- 1 cup sugar
- 1¼ cups water
- 1 Tbsp. lemon juice
- 5 fresh kiwis, peeled
- Place the sugar and water in a small saucepan; stir over medium heat until all of the sugar is dissolved. Allow to cool; combine with the lemon juice. Cover and refrigerate until cool.
- Purée the kiwis in a food processor until smooth. Combine with the chilled syrup.
- Add to ice cream maker and follow manufacturer’s instructions for freezing.