Kiwi Sorbet


After my last, failed attempt at using the ice cream maker I’ve been super impatient to try it again. I bought three containers of Morton’s salt. (I would not be caught, again, without enough salt!) Then I was told that I couldn’t use table salt. It had to be rock salt. What? WHAT?! I just bought, like, 7 years worth of table salt. What the heck!


Despite being informed that this wouldn’t work, I couldn’t help singing this the whole time … You’re gonna be sor-bet. (Really, I was singing you’re gonna be ice cream … is it cold, smooth and sweet? It’s ice cream. Duh.)

Except for my impatience, this was really quite easy.


Boil the honey, sugar and water into a simple syrup and then put it in the fridge to cool.


Halve the kiwi and then use a spoon to scoop them out.

SONY DSCPuree the cold syrup, lime juice and kiwi.


So it looks like this

SONY DSCPut mix into an ice cream maker and mix forEVER.

SONY DSCYou can eat it right away, but it’s still a tad runny. Freeze it over night to get it nice and sorbet-y.


Bon appétit!

Kiwi Sorbet
(from Week of Meals)
Makes about 1 quart


¼ cup sugar
¼ cup water
¼ cup honey
5 cups of peeled and cut kiwi
Juice of 1 lime


In a heavy saucepan add sugar, water and honey. Over medium heat bring to a boil, dissolving the sugar and honey. Remove from heat. Refrigerate until syrup is cool. (I put it in the freezer for a bit ’cause I’m impatient.)

With a blender or immersion blender, blend together cool syrup, kiwi and lime juice. Pour contents into ice cream maker and turn on for 25 to 30 minutes, until mixture is stiff and bunching into the blades.

But wait! Cause then this happened:


Kiwi-lime gin and tonic! It was much better the second time around when I added less sorbet which gave it time to melt into (and cool down) the drink. Woot!

Sorbet-ing Music: Where the Wind Blows by Coco O.