Kiwi Sorbet Tangy Icy Sweet (Print-Friendly Version)
Bright, tangy-sweet kiwi dessert offers a refreshing, chilled finish with zesty citrus notes.
# List of Ingredients:
→ Sorbet Base
01 -
6 ripe kiwis, peeled and quartered
02 -
150 grams granulated sugar
03 -
240 millilitres water
04 -
Juice of 1 lemon
# How to Prepare:
01 -
Combine granulated sugar and water in a saucepan over medium heat, stirring until the sugar dissolves completely. Remove from heat and allow syrup to cool to room temperature.
02 -
Blend the peeled and quartered kiwis in a blender until smooth.
03 -
Pour the kiwi puree through a fine mesh sieve into a bowl, using a spatula to press the liquid through and remove seeds for a smoother consistency.
04 -
Mix the strained kiwi puree, cooled sugar syrup, and lemon juice in a bowl. Cover and refrigerate until thoroughly chilled, approximately 2 hours.
05 -
Transfer the chilled mixture to an ice cream maker and churn according to manufacturer’s instructions. For a manual method, pour the mixture into a shallow container and freeze, stirring every 30 minutes, until smooth and scoopable.
06 -
Enjoy the sorbet immediately for a soft texture, or transfer to an airtight container and freeze until firm. Serve as desired.
# Additional Information:
01 -
Garnish the sorbet with fresh kiwi slices, lime zest, or edible flowers for an elevated presentation.
02 -
Pair the sorbet with shortbread cookies or sprinkle with crushed pistachios for added texture.
03 -
For layered presentation, alternate kiwi sorbet with coconut or mango sorbet in clear glasses, freezing between layers.
04 -
Pour sorbet mixture into ice pop molds before freezing to create refreshing kiwi sorbet pops.