There is something about a hot afternoon that fills me with an overwhelming desire for a cool treat and that cool treat is typically ice cream, but I can’t eat ice cream every day… well, I can, but I shouldn’t… and until very recently, I had been full of internal struggle on this one. What changed, you ask? I started making sorbets and they have changed my summer dessert plans in a big way.
I have always loved sorbet, but was never aware of how simple it is to make. You literally just need fresh fruit and if they fruit you are using is not naturally sweet or not perfectly ripe, you can add a squeeze of honey or guarana and you’re good to go. Occasionally, you’ll need something to loosen up the texture while you are blending it smooth and you can absolutely use water for this, but I like to add a splash of fruit juice or coconut water to add even m ore flavor to my sorbet.
Sounds incredibly simple, right? And you may even have what you need in your kitchen right now.
Let’s get this kiwi sorbet started…
Begin by peeling and cubing up 8 fresh kiwis. The more ripe they are, the better your sorbet will taste. Kiwis tend to get a little sweeter and little less tart the more ripe they are, so allowing them to ripen more will result in a sweeter sorbet.
Green kiwis or golden kiwis will work for this sorbet, so whatever you can find at your local market will work.
Place the kiwi cubes on a parchment lined baking sheet or cutting board and transfer them into the freezer. Freeze them for an hour or until the cubes are really firm.
Place all of the kiwi cubes into your food processor or a high speed blender and add 2 tablespoons of honey and 1/4 cup of coconut water. You could also use regular water, if you prefer.
Blend until smooth.
If you find that you need a little more liquid to get things smooth, add another splash of coconut water and continue blending until you have a smooth, creamy consistency.
At this point, you should have a creamy, soft serve like consistency and this is exactly how I love this kiwi sorbet. Now, if you prefer your sorbet a bit more on the firm side, transfer the sorbet into an airtight freezer proof container and freeze for an hour or two or until the sorbet reaches the consistency you are looking for.
Now, you can store this kiwi sorbet for a few weeks in the freezer, just be aware that when you leave it in the freezer for a while, it will become too firm to scoop, so you will need to let it sit out at room temperature for 10 minutes or so before scooping.
Wasn’t that simple? And this kiwi sorbet is absolutely delicious! Its light, refreshing and flavored with kiwis natural balance of sweetness and tartness. I love it and consider it a summertime dessert staple in my kitchen.
Kiwi Sorbet
Ingredients
- 8 fresh kiwis, peeled and cubed
- 2 tablespoons of honey
- 1/4-1/2 cup of coconut water
Instructions
- Peel and cut 8 kiwis into cubes and place them on a parchment lined baking sheet
- Freeze for 1 hour or until quite firm
- Transfer the frozen kiwi into a food processor or high speed blender
- Add 2 tablespoons of honey and 1/4 cup of coconut water
- Blend until smooth, adding additional coconut water only if necessary
- Enjoy immediately or transfer into a freezer proof bowl and freeze until more firm
