Summertime always brings back fond memories of family barbecues, lazy afternoons by the pool, and the refreshing taste of homemade frozen treats. One summer, during a visit to my grandparents’ house in sunny California, my grandmother introduced me to her homemade kiwi sorbet. I was instantly captivated by the vibrant green color and the tangy-sweet flavor that was both refreshing and indulgent. This easy-to-make dessert quickly became a family favorite, and I’ve since made it countless times for friends and family.
Kiwi sorbet is a delightful, refreshing treat that requires only four simple ingredients. It’s perfect for cooling down on a hot day or for serving as a light dessert after a hearty meal. What I love about this recipe is its simplicity and versatility. You can easily adjust the sweetness to your liking or even experiment by adding a hint of mint or basil for a unique twist.
If you’re like me and enjoy a bit of texture in your sorbet, you can choose to leave the kiwi seeds in the puree. However, straining the mixture will give you a smoother, more refined texture that many prefer. Another tip is to play around with the lemon juice. A little extra can add a zesty kick, enhancing the natural tartness of the kiwis.
Making this kiwi sorbet is a fun activity to do with kids or friends. It’s always fascinating to see the transformation from fresh fruit to a creamy frozen delight. Whether you have an ice cream maker or just a freezer and a shallow dish, you can achieve excellent results with this recipe. The joy of making and sharing this homemade sorbet is something that connects us all, creating memories and traditions to be cherished.
Enjoy this delicious kiwi sorbet on its own, or pair it with other fruits for a colorful dessert platter. However you choose to serve it, this refreshing treat is sure to become a staple in your summer recipe collection. Happy cooking!
Making the Kiwi Sorbet (4 Ingredients)
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Ingredients
- 1 cup of water
- 3/4 cup granulated sugar (adjust to taste)
- Juice from one lemon
- 6 ripe kiwis, peeled and quartered
Directions
- Prepare the Sugar Syrup: In a saucepan over medium heat, combine water and sugar, stirring constantly until the sugar dissolves completely. Let the syrup cool to room temperature.
- Puree the Kiwis: Add the kiwi quarters to a blender and blend until smooth.
- Strain the Puree: For a smoother texture, pass the kiwi puree through a fine mesh sieve to remove seeds.
- Combine and Chill: Mix the strained kiwi puree, cooled sugar syrup, and lemon juice in a bowl. Refrigerate the mixture for about 2 hours.
- Freeze the Sorbet: Pour the chilled mixture into an ice cream maker and follow the manufacturer’s instructions. If you don’t have an ice cream maker, place the mixture in a shallow dish and freeze, stirring every 30 minutes, until it reaches a sorbet consistency.
- Serve: For a soft sorbet, serve immediately. For a firmer texture, transfer to an airtight container and freeze until solid.
FAQs:
Can I use frozen kiwis for this sorbet recipe?
Yes, you can use frozen kiwis. Allow them to thaw completely before blending to ensure a smooth puree.
What can I use if I don’t have an ice cream maker?
If you don’t have an ice cream maker, freeze the mixture in a shallow dish and stir it every 30 minutes until it reaches a sorbet-like consistency.
How can I make the sorbet sweeter?
Adjust the sugar quantity to your taste. You can also add a bit of honey or agave syrup for extra sweetness.
Is it necessary to strain the kiwi puree?
Straining the kiwi puree is optional but recommended for a smoother texture without seeds.
How long can I store the sorbet in the freezer?
Store the sorbet in an airtight container in the freezer for up to two weeks. For the best texture, let it sit at room temperature for a few minutes before serving.
Can I use a different type of fruit instead of kiwi?
Yes, you can substitute kiwis with other fruits like mangoes, strawberries, or peaches. Adjust the sugar and lemon juice to taste based on the fruit’s sweetness and tartness.
Kiwi Sorbet (4 Ingredients)
Ingredients
- 6 ripe kiwis peeled and cut into quarters
- 1 cup of water
- 3/4 cup white sugar adjust for sweetness
- Juice from 1 lemon
Instructions
- Make Sugar Syrup: Combine the sugar and water in a saucepan over medium heat. Stir continuously until the sugar is fully dissolved. Allow the syrup to cool to room temperature.
- Blend the Kiwis: Place the kiwi quarters in a blender and blend until you get a smooth puree.
- Strain for Smoothness: For a finer texture, pour the kiwi puree through a fine mesh sieve to remove the seeds.
- Mix and Chill: In a bowl, combine the strained kiwi puree with the cooled sugar syrup and lemon juice. Place the mixture in the refrigerator and chill for about 2 hours.
- Freeze the Sorbet: Pour the chilled mixture into an ice cream maker and follow the manufacturer's instructions. If you don’t have an ice cream maker, transfer the mixture to a shallow dish and freeze it, stirring every 30 minutes, until it reaches a sorbet-like consistency.
- Serve: For a soft sorbet, serve immediately. For a firmer texture, store in an airtight container and freeze until solid.
