Smooth Kiwi

This zesty kiwi sorbet brings a cool punch of exotic flavor, just what you need when summer heat hits. Its bright green appearance and perfect mix of sweet and sour makes for an easy yet impressive treat that only needs a few basic items from your kitchen.

I whipped up this sorbet after my neighbor dropped off a ton of fresh kiwis from their garden. My kids gobbled it up so fast I had to make another batch the very next evening!

Ingredients

• Ripe kiwis: They're the main attraction, giving natural sweetness with that special tropical kick. Pick ones that feel slightly soft when squeezed but aren't too mushy.
• Granulated sugar: Helps create the right consistency while cutting through the kiwi's tartness. You can use more or less depending on how sweet your fruit is.
• Water: Mixes with the sugar to make a simple syrup that stops your sorbet from getting too icy when frozen.
• Lemon juice: Adds a pop of flavor and keeps that amazing green color looking fresh. Always go for freshly squeezed for the best taste.

Detailed Directions

Mix Your Syrup:

Put sugar and water in a pot over medium heat. Keep stirring for around 4 minutes until you can't see any sugar crystals and the liquid looks completely clear. Take it off the heat and let it cool all the way down to room temperature, which takes about half an hour. Don't rush cooling or you might accidentally cook your kiwi mix later.

Process Kiwis:

Take off all the brown fuzzy skin from your kiwis. Cut them into quarters and throw them in your blender. Hit pulse a few times then run it on high for a minute until everything's smooth with no lumpy bits left. It should look like a thick green smoothie.

Filter Your Mix:

Run the kiwi blend through a fine strainer over a bowl. Push it through with a spoon to catch all the seeds and any chunky bits. You can skip this if you want, but it makes your sorbet super smooth. Taking your time here means you'll get amazingly silky results.

Mix and Cool:

Add your cooled syrup and fresh lemon juice to your strained kiwi mix. Stir it all together until everything's mixed well. Cover the bowl with plastic wrap, pressing it right onto the surface to keep air out, and stick it in the fridge for at least 2 hours until it's really cold. Getting it properly chilled means better texture and faster freezing.

Turn Into Sorbet:

Pour your cold mixture into an ice cream maker and let it do its thing for about 20-25 minutes until it looks like soft serve. If you don't have an ice cream maker, pour the mix into a flat container and put it in the freezer, then stir it hard with a fork every half hour for about 3 hours until it's the right texture.

Enjoy It:

For a softer treat, scoop it straight from the ice cream maker. If you want it firmer, put it in an airtight container and freeze it for another 2 hours before eating. Let it warm up on the counter for 5 minutes if it's frozen solid.

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The lemon juice doesn't just make it taste better - it keeps that beautiful bright green color looking fresh. I skipped it once thinking the kiwis were sour enough, and ended up with a dull olive-colored dessert. Everyone still ate it all, but it sure didn't look as pretty!

Keeping Your Sorbet Fresh

This homemade kiwi sorbet stays good in your freezer for up to two weeks if you store it right. The trick is keeping out freezer burn and stopping ice crystals. Put your finished sorbet in a flat, sealed container without much empty space at the top. Lay a piece of parchment paper right on the sorbet surface before closing the lid. This stops ice from forming on top. When you want to eat it, let it sit out for about 5 minutes so it softens just enough to scoop nicely.

Tasty Twists

This basic kiwi sorbet gives you lots of room to play around. You can add other fruits that go well with kiwi but still let it be the main flavor. Strawberries and kiwi are great together - just add a cup of cleaned strawberries to your blender with the kiwis. For something more tropical, throw in half a ripe mango or a cup of pineapple chunks. If you love mint, let some fresh mint leaves soak in your hot sugar syrup, then take them out before cooling. All these changes keep it refreshing but give you something different to try.

Ways To Serve It

Make your kiwi sorbet look extra special when you serve it. Put it in cold glass dessert dishes or scoop it into kiwi halves with the fruit scooped out for a fun look. Add a few slices of fresh kiwi or small mint leaves on top to make it prettier. For a grown-up version, drop a small scoop into a glass of cold prosecco or champagne for a quick fancy dessert drink. This sorbet also tastes great with shortbread or butter cookies, which add a nice crunch next to the smooth frozen dessert.

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This kiwi sorbet makes such a cooling, tasty treat - it'll definitely become a favorite in your dessert lineup!

Frequently Asked Questions

→ Can I make it less sweet?

Absolutely! Just tweak the sugar in the syrup up or down to suit your taste.

→ What can I do if I skip an ice cream machine?

No worries! Freeze the mix in a shallow dish, stirring every half hour till it's perfectly frozen.

→ Should I take out the seeds in the puree?

You don't have to, but straining it gives you a silky-smooth result.

→ How long will it keep frozen?

You can keep it in the freezer in a sealed container for a week or two. But it's best enjoyed fresh.

→ Can this be made with other fruits?

Of course! Swap the kiwis for similar fruits like berries or mangoes. Just follow the same steps.