Kiwi Sorbet

Bright and refreshing kiwi-lime sorbet made with just a few ingredients. Easy to make, naturally sweet, and perfect for a light summer dessert.

Course Dessert

Cuisine American

Prep Time 10

Chilling + Freezing Time 4

Total Time 4 10

Servings serves

Calories 250kcal

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

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.

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.

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.