Four-Step Kiwi Sorbet

31st May 2011

You all probably know my position on fruit in dessert by now:


But I do love fruit sorbet.  I made strawberry sorbet this time last year, and now I decided to make a bright green version!

Two Fun Facts:

  1. When I was little, my dad called this particular shade of green “bug guts green.”
  2. When I was little, I thought kiwi fruits were kiwi birds, just decapitated and de-winged.

They aren’t.

Believe it or not, this sorbet (like most fruit sorbets I make) only have four steps.

  1. Clean and chop up fruit.
  2. Cover the fruit evenly with granulated sugar.  Let sit for at least an hour, preferably a few, in the fridge.
  3. Take the fruit out of the fridge and blend.
  4. Once blended, put in your ice cream maker and churn until frozen.

Isn’t that so cool?

For the above sorbet, I only used 8 kiwi fruits and a half cup of sugar!

What’s on your summer dessert list?

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27 thoughts on “Four-Step Kiwi Sorbet

  1. Upscale Downhome

    My son is the sorbet maker at our home. He got his own ice cream maker for Christmas. He loves kiwi so I will pass along the recipe to him. I hope he tries it soon. Thanks for sharing!

  2. Name Tanya @ Greetings From the Asylum

    Comment This dessert looks so delicious! I am so glad that the bowl of my ice cream maker is frozen and ready to go! I can’t wait to try this!

  3. StarletStarlet

    That’s all you need, really? No need to add water or juice or any liquid? Imma try this for my strawberries – there are too many of them. This would be a good way to preserve them.

  4. Katelyn Benton

    That looks amazing. If you keep posting delicious pictures of food that I know is only a few blocks away, I’m going to start randomly knocking on your door with a fork in hand.

  5. Ada

    How easy is that?! It looks yummy! I’m dying to get an ice cream maker but can’t justify it just yet.

    My summer desserts are actually pretty fruit-centric: rhubarb cobbler, blueberry pie, peach cobbler, etc. etc, all with a big blob of vanilla ice cream

  6. emily Post author

    the first time i did it, i got gooey strawberry juice all over everything. this time was much cleaner and much easier!

  7. emily Post author

    it’s nice that it’s not *too* sugary; like you don’t feel like you’re eating syrup. kid friendly enough, i guess!

  8. emily Post author

    you totally should! sunday afternoons are baking and cooking afternoons. usually up to my eyeballs in sweets. my waistline will thank me if i can share with more people!

  9. emily Post author

    that’s it! the sugar pulls a lot of liquid out of the ripe fruit, so that’s where the syrup comes from. it’s neat– but can be very sticky!

  10. emily Post author

    just in the nick of time for summer in most places, but here in LA it’s actually pretty mild still. definitely not getting above 80* yet!

  11. emily Post author

    i store mine in the freezer too– i guess that’s the upside of having *no* cabinet space!

  12. emily Post author

    thanks for the invite! this stuff definitely tastes like summer in a cup. not a whole lot is left, i’ll be honest!

  13. emily Post author

    my BF is scoffing at the color, but it’s his loss! it’s tart and sweet and sooo yummy.

  14. Jennifer

    I love sorbet but never eat enough of it. Maybe this summer I will change that. This looks yummy and refreshing. Your kiwi bird decapitated comment made me laugh out loud. Love it!

  15. Andrea

    Yummy, my 4 year old loves kiwis (he has a serious thing for anything green, including veggies, yay!) I even made kiwi cupcakes for his birthday. I keep debating whether I need an ice cream machine or not… I’d definitely make this if I had one.

  16. emily Post author

    that’s awesome! i don’t think i had the stomach for tart foods as a kid… missed out on these beauties!

  17. Pingback: Sparkling Raspberry Sorbet — The Happy Home

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