KIWI AND LIME SORBET
This Kiwi and Lime Sorbet offers a light and refreshing escape on warm days, bursting with vibrant green colour and tangy tropical flavour. This lime sorbet is made with ripe kiwi and blended with freshly squeezed lime juice and a touch of pure maple syrup for balanced sweetness, then frozen to create a smooth, icy treat. This sorbet is unchurned and special equipment is needed that contains a blend, freeze and scoop of fresh kiwi. This kiwi and lime sorbet is naturally vegan, gluten-free and low in fat. It makes an ideal palate cleanser between courses, a guilt-free dessert or a cooling afternoon pick-me-up. This kiwi and lime sorbet is ready in under five minutes of hands-on time and perfect for single servings. This sorbet proves that minimal ingredients can deliver maximum refreshment and vibrant taste.
RECIPE CATEGORY
Dessert
SERVING SIZE
1
CUISINE
Caribbean
PREPARATION/TECHNIQUES
No‑Cook, Freeze
OCCASION/HOLIDAY
Summer, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Gluten‑Free, Dairy‑Free, Raw, Low Fat, Organic, Quick & Easy, Kid Friendly
DISH TYPE
Frozen Dessert
INGREDIENTS
There are the following ingredients for Kiwi And Lime Sorbet:
- 1 large kiwi, peeled and sliced (about 100 g)
- 1 tablespoon fresh lime juice (about ½ lime)
- 1 teaspoon maple syrup
FULL NUTRITIONAL INFORMATION
- Calories: 67.3 kilocalories
- Fat: 0.4 grams
- Carbohydrate: 16.9 grams
- Sugar: 11.1 grams
- Sodium: 3.4 milligrams
- Fibre: 2.3 grams
- Protein: 0.9 grams
- Calcium: 34.7 milligrams
- Iron: 0.3 milligrams
- Potassium: 269.1 milligrams
PREPARATION
These steps are followed for the preparation of Kiwi And Lime Sorbet:
- Prepare The Kiwi: Peel a large, ripe kiwi and slice into chunks. Ensure the flesh is free of brown fibres for a smooth texture.
- Blend The Base: In a high-speed blender or food processor, combine the kiwi slices with 1 tablespoon fresh lime juice and 1 teaspoon maple syrup. Blend until completely smooth, pausing to scrape down sides.
- Taste And Adjust: Sample the puree. If it needs more sweetness, add an extra ¼ teaspoon maple syrup; for more tartness, squeeze in a few more drops of lime juice, then blend briefly.
- Freeze: Pour the smooth mixture into a small freezer-safe container or ramekin. Smooth the top with a spatula for even freezing.
- Initial Chill: Place in the freezer for 30 minutes to begin setting the edges.
- Stir To Prevent Ice Crystals: After 30 minutes, remove and stir vigorously with a fork or whisk to break up any forming ice crystals and ensure a silky sorbet.
- Final Freeze: Return to the freezer for another 1 to 2 hours until fully firm but scoopable.
- Serve: Scoop into a chilled glass or bowl. Garnish with a thin lime wheel or kiwi slice for visual appeal.
PREP TIME
5 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for Kiwi And Lime Sorbet:
- Use Ripe Kiwi: A perfectly ripe kiwi yields maximum sweetness and smooth texture, so look for a slight give when pressed.
- Prevent Grittiness: Stir the sorbet mixture once during freezing to keep it smooth and avoid large ice crystals.
- Maple Syrup Substitute: Agave nectar or honey (for non-vegan) can be used to adjust sweetness.
- Batch Chilling: Freeze sorbet in a shallow container to speed up freezing and allow easier stirring.
- Blender Power: A high-speed blender produces a silkier sorbet, so if using a less powerful machine, blend in small batches.
- Portion Control: Use an ice‑cream scoop for uniform servings and clean presentation.
- Serve Cold: Chill serving bowls or glasses in the freezer beforehand to keep the sorbet firm longer.
- Avoid Refreezing: Once thawed slightly, serve immediately to maintain texture because refreezing can lead to iciness.
VARIATIONS
- Mint Infusion: Add 1 teaspoon chopped fresh mint to the blender for a cooling herbal note.
- Berry Blend: Combine 2 tablespoons frozen mango or pineapple with the kiwi for a tropical variation.
- Ginger Kick: Stir in ¼ teaspoon finely grated fresh ginger before blending for warmth and depth.
- Coconut Cream: Replace half the lime juice with coconut milk for a richer and creamier sorbet.
- Spiced Citrus: Add a pinch of ground cardamom or cinnamon to complement the kiwi’s tartness.
PREPPING AND STORAGE
- Fridge: Not recommended because sorbet loses texture if stored in the refrigerator.
- Freezer: Store in an airtight, freezer-safe container for up to one week. Place a piece of parchment directly on the surface before sealing to prevent freezer burn.