This Kiwi Sorbet is light, refreshing, and fruity, with a tart kiwi flavor balanced by fresh lime. It can be made with or without an ice cream maker (no churn). It’s not too sweet and tastes like real ripe kiwi rather than a flavored ice. The texture stays easy to scoop instead of icy, making it perfect for hot weather or a light dessert after a meal.
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From The Diaries
My husband and I always joke that our relationship was founded on two solid foundations: our shared sense of humor, and… ice cream haha. It was practically a hobby for us in our early days of dating to go to all the local gelati shops around Melbourne – Messina was a regular hang out spot and we viewed ice cream as a separate food group.
These days with a toddler watching every morcel we eat, we are more modest in our ice cream consumption, but I’m always chasing natural and less sugary options that we can enjoy as a family. That’s how there are so many fruit sorbets and coconut ice cream recipes on Glow Diaries! One of the first ones was Mango Nice Cream, then Mango Popsicles, then Pineapple Coconut Ice-Cream and now this Kiwi Sorbet (…and look technically it’s not a sorbet from the yogurt but I think it counts as one because it’s so light. Don’t report me to the food police before trying it haha).
It tastes like real ripe kiwi with a tart, fruity hit and no heavy finish, making it a lovely palate cleanser and something you’d never find in the freezer aisle, which makes it feel a little special. It’s a great way to use up ripe kiwis in season, it’s easy to scoop, and works just as well with an ice cream maker or a simple no-churn method.
Equipment
- High-speed blender: Required for both the churn and no-churn methods. I use a NutriBullet, which blends frozen kiwi evenly without leaving chunks. Remember to blend or pulse just until smooth and not longer. Overblending kiwi seeds can make the sorbet taste bitter, which is easy to avoid with short pulses.
- Ice cream maker (optional but recommended): Churning the sorbet makes a big difference to the final consistency – it will be smoother and more scoopable. I use the Cuisinart 2-Quart Ice Cream Maker – it’s a good size for this recipe and gives very reliable results.
- Freezer-safe container: Anything shallow and freezer-safe works. A standard metal loaf tin is perfect and freezes the sorbet evenly. A plastic container with a tight-fitting lid works too — just avoid very deep containers, which take longer to soften when you’re ready to scoop.
Ingredients
- Kiwi: Use very ripe, soft kiwis. Underripe fruit tastes sharply tart and often needs extra sugar to balance the sorbet. Check out this article from All Recipes on how to tell if kiwi is ripe.
- Sugar: Granulated white sugar dissolves cleanly and gives the best texture. Very coarse sugar can leave a faint crunch if not fully blended.
- Lime juice: Freshly squeezed works best and keeps the flavor bright. Bottled juice tends to taste flat here.
- Yogurt (optional): A small amount adds light creaminess and helps soften the freeze. Use thick, unsweetened yogurt, dairy or plant-based.
- Vodka or white rum (optional): A tablespoon improves scoopability and reduces iciness without affecting flavor. https://www.seriouseats.com/how-to-make-the-best-sorbet
Jump to the recipe card for measurements.
Instructions
Step One: Peel the kiwis and scoop the flesh into a blender or food processor.
Step Two: Pulse a few times to break down the fruit, being careful not to over blend.
Step Three: Add sugar, lime juice, and yogurt if using.
Step Four: Pulse briefly to combine. Stir in vodka or rum if using, then taste and adjust sweetness if needed. Chill the mixture if it’s not already cold.
Step Five: Churn in your ice cream maker or blend the frozen kiwi if using the no-churn method.
Step Six: Transfer to a container and freeze until scoopable.
Kiwi Sorbet Texture & Troubleshooting
- It freezes firm at first: This is normal for fruit-based sorbet, especially the no-churn version. Let it sit at room temperature for 5 to 10 minutes before scooping.
- Churned vs no-churn texture: The ice cream maker version freezes smoother and easier to scoop. The no-churn method sets firmer and closer to a granita-style texture, but softens quickly once rested.
- Too icy: This usually means the fruit was underripe or the sugar was reduced too much. Very ripe kiwi gives the best texture. Keep in mind, that fruit-based sorbet freezes firmer than ice cream, especially without churning, which is completely normal. Serious Eats has a great breakdown on the science of homemade sorbet if you want a deeper explanation.
- Bitter taste: Overblending breaks down the kiwi seeds and can make the sorbet taste bitter. Blend just until smooth.
- Not meant to be creamy: This sorbet is light, tart, and refreshing. It’s designed to taste like real kiwi, not soft-serve or ice cream.
Storage
Transfer the kiwi sorbet to an airtight freezer-safe container with a tight-fitting lid as soon as it’s frozen. This helps prevent ice crystals and freezer burn, which can happen quickly with fruit-based sorbet.
Store in the freezer for up to 1–2 weeks, though the texture is best within the first few days. Let the sorbet sit at room temperature for 5–10 minutes before scooping so it softens evenly.
Expert Tips
Use very ripe kiwi and avoid overblending. Ripe fruit gives better sweetness and texture, and blending just until smooth prevents the seeds from turning bitter.
FAQ
Yes. This recipe includes a no-churn method. The texture will be firmer and closer to a slushie or granita style, but it softens nicely after a few minutes at room temperature.
This usually happens when the kiwi seeds are overblended. Blend just until smooth and avoid running the blender longer than needed.
You can adjust the sugar slightly, but too little will make the sorbet freeze very hard and icy. The sugar helps with both texture and scoopability.
No. The yogurt is optional and adds a subtle creaminess. The sorbet works well without it and will still taste bright and fruity.
Let the sorbet sit at room temperature for 5–10 minutes before scooping. This helps it soften evenly and improves texture.
More Homemade Sorbet and Frozen Treats
- Watermelon Sorbet (no-churn or ice cream maker): Light, fruity, and super refreshing with a little coconut cream so it scoops easily instead of freezing rock-hard.
- Guava Sorbet (no-churn or ice cream maker): Smooth, tropical, and tangy, with an easy base that tastes great straight from the freezer after a short soften.
- Mango Popsicles (no-churn): A simple blend-and-freeze recipe that’s creamy from yogurt, not too sweet, and perfect for a quick frozen snack.
- Pineapple Ice Cream with Swirl (no-churn or ice cream maker): Scoopable and creamy with a bright, tangy pineapple swirl for that sweet-tart hit.
- Vegan Coconut Vanilla Bean Ice Cream (ice cream maker): Rich and creamy with real vanilla bean flavor, and it’s a great base for toppings or mix-ins.
If you make this kiwi sorbet, I’d love to hear how it turned out, please leave a star rating or comment below. You can follow me on Instagram at @glowdiaries___ and tag your photos too, I always try to reshare them to my stories when I spot them!
Kiwi Sorbet
Equipment
- Food processor
Ingredients
- 10 medium kiwis very ripe; peeled. Approx. 2½ cups or 600g total flesh
- ½ cup sugar granulated white sugar. Approx. 100g
- ¼ cup lime juice freshly squeezed. Approx. 60ml or juice of 2 limes
- 3 tbsp plain yogurt optional; thick and unsweetened; plant-based if needed. Approx. 45g
- 1 tbsp vodka or white rum optional; improves texture and scoopability, doesn’t affect flavor
Instructions
Ice Cream Maker Method
- If using an ice cream maker with a freezer bowl, make sure the bowl is fully frozen—at least 24 hours ahead. Shake the bowl; if you hear sloshing, it’s not ready.
- Add peeled kiwi flesh to a blender or food processor. Pulse 3–4 times to break it down slightly. Avoid overblending to keep the seeds from becoming bitter.
- Add sugar, lime juice, and yogurt (if using). Pulse briefly until smooth and well combined.
- Stir in vodka or rum (if using). Taste and add 1–2 extra tablespoons of sugar if the mixture is too tart.
- If your mixture isn’t cold, refrigerate it for about 30 minutes.
- Pour the mixture into your ice cream maker and churn according to manufacturer’s instructions, usually 25–30 minutes, until thick and slushy.
- Transfer to a freezer-safe container. Cover and freeze for 4–6 hours or overnight.
- Let the sorbet sit at room temperature for 5–10 minutes before scooping.
No-Churn Method
- Slice peeled kiwis into rounds and lay them flat on a lined baking sheet. Freeze until solid, about 2 hours.
- Add the frozen kiwi slices, lime juice, sugar, and yogurt (if using) to a high-speed blender or food processor. Blend until smooth, scraping down the sides as needed.
- Stir in vodka or rum (if using) to help with texture, especially for longer freezing.
- Transfer to a container and freeze for 1–2 hours until scoopable. Let it soften at room temperature for a few minutes before serving.
Notes
- Use very ripe, soft kiwis. If they’re underripe or firm, the sorbet will taste too tart and may need extra sugar.
- Avoid overblending kiwi seeds to prevent bitterness or a gritty texture.
- Yogurt is optional and adds a subtle creaminess and tang that complements the kiwi-lime flavor.
- A small amount of alcohol (like 1 tablespoon vodka or rum) helps reduce iciness and keeps the sorbet easier to scoop — you won’t taste it in the final result.
- The no-churn version freezes firmer than the churned version. Let it sit at room temperature for 5–10 minutes before scooping.
- Sugar isn’t just for sweetness here. Reducing it too much will make the sorbet icy and hard.
Liz Douglas says
My new fave way to use up kiwi fruit!