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Monday, July 13, 2009

Kiwi Sorbet

Last week, I was happily eating a kiwi fruit when I got the brilliant idea to make...Kiwi Sorbet. This idea nagged at me for several days until it turned into a burning desire. I HAD to make sorbet. I was craving kiwi sorbet all day and seeing visions of it in my sleep.

I’d had my eye on ice cream makers for about a month. As luck would have it, a nice model (Cuisinart, capabilities to make 2 quarts) was available at Costco at a decent price. I gave in and purchased it. And, of course, christened it with kiwi sorbet.

The recipe I found was in a Ben & Jerry’s Ice Cream & Dessert cookbook that I purchased a couple years ago. I modified it a little (doubled the recipe and substituted ingredients). Here's my version:

Kiwi Sorbet

1 lb. fresh kiwis (about 6) peeled and cut into small pieces
1 ½ cup sugar
6 Tbsp. lime juice
1 cup pineapple juice
2 Tbsp. light corn syrup
4 cups cold water

Combine kiwis, sugar, and lime juice in a mixing bowl. Refrigerate for at least 1 hour.

When ready to freeze sorbet, mash the kiwis up, then add the pineapple juice, corn syrup, and water and stir until blended.

Transfer mixture to an ice cream maker and freeze following manufacturer’s instructions.

Make 2 quarts.


• I tried mashing with a potato masher, but that didn’t work so well, so I transferred the mixture to a blender and pulsed it up to get the consistency I wanted.

• Substitutions: Lime juice in place of lemon, pineapple juice in place of midori (melon liquer).

• It never fully freezed in the ice cream maker (technical difficulties using the appliance for the first time, and maybe the pineapple juice had something to do with the freezing process) and I wound up adding banana and ice to make smoothies for dinner guests out of about half the batch. The rest went into the freezer overnight.

• It turned out nice and frozen, but more like a “kiwi ice” than a “kiwi sorbet”.

• The smoothies were pretty good, but the sorbet is really, really sweet. Without the bananas and ice to tone it down, it’s a little over the top. Next time I’ll try just one tablespoon corn syrup, and maybe less pineapple juice or something different in its place.


  1. what if you made it as a sherbet instead of a sorbet? if you use egg whites or some milk product to bind it, i think you might avoid some of the problems with the freezing that you had.

  2. YUM!!! I love kiwi's!!!! I bet that is so refreshing!

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