Green and Gold Kiwifruit Sorbet

June 3, 2009

A close look at the inside of a green kiwifruit, isn’t it stunning…

… and the golden kiwifruit is just as gorgeous.

I don’t own an ice cream maker. I considered purchasing one but decided to pass on the idea and continue using a simple technique to make ice cream and sorbet until I find that perfect ice cream maker someday.

In the meantime, here is the technique. Prep and cut the fruit into small pieces, freeze it, and then process the frozen fruit pieces in a food processor with any other ingredients the recipe calls for, and serve or refreeze. That’s it! The food processor does the churning work for me.

I’ve made kiwi sorbet many times and each time I love it more and more. Both green and golden kiwifruit sorbet are light and refreshing, so good and healthy, loaded with vitamin C, and a great treat to enjoy anytime. Green kiwifruit has a tangy tartness while the golden kiwifruit has a sugary sweetness. I prefer my sorbet lightly sweetened, if at all. I used just enough agave nectar to do the job, though feel free to use more agave, or sweetener of choice, if you like yours on the sweeter side. I like the bit of crunch and the attractive appearance the black seeds give each scoop.

Green Kiwifruit Sorbet

I used the tangy tart citrus flavor of lime juice to compliment the tart flavor of the green kiwifruit and used lime zest to harmonize with the natural color of this sorbet.

6 green kiwifruit [about 2 ½ - 3 cups], ends cut, peeled, chopped
¼ cup agave
¼ cup fresh lime juice
½ teaspoon lime zest

Wash, peel, and cut kiwifruit into small pieces. Spread chopped kiwifruit pieces on a cookie sheet and place in the freezer until frozen. Place frozen kiwifruit pieces, agave nectar, lime juice and lime zest in a food processor and process until creamy. At this point you can serve immediately as a soft-serve sorbet or pour the sorbet into a container, cover with lid, and return to the freezer for about an hour or so to allow it to firm up or until ready to serve.

Serves 4

Golden Kiwifruit Sorbet

Citrusy lemon compliments and balances the natural sweetness of golden kiwi and the yellow sprinkles of lemon zest blend nicely with the pretty golden pastel color of this sorbet.

6 golden kiwifruit [about 2 ½ - 3 cups], ends cut, peeled, chopped
¼ cup agave
¼ cup fresh lemon juice
½ teaspoon lemon zest

Wash, peel, and cut kiwifruit into small pieces. Spread chopped kiwifruit pieces on a cookie sheet and place in the freezer until frozen. Place frozen kiwifruit pieces, agave nectar, lemon juice and lemon zest in a food processor and process until creamy. At this point you can serve immediately as a soft-serve sorbet or pour the sorbet into a container, cover with lid, and return to the freezer for about an hour or so to allow it to firm up or until ready to serve.

Serves 4

* * *

Note: For those of you who own an ice cream maker, wash, peel, and cut the kiwifruit into small pieces and puree, along with any other ingredients called for in the recipe, in a food processor. Pour the kiwifruit puree into the ice cream maker and process according to manufacturer’s instructions. Transfer to a freezer friendly container, cover, and freeze until solid, at least 3 hours. Allow the sorbet to soften at room temperature about 30 minutes before serving.

Serving suggestions

Scoop the sorbet into a glass or bowl and serve.
Serve with kiwi slices or add color contrast using other fruit.
Create a tropical sundae or banana split using kiwifruit sorbet

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Comments

11 Comments so far

earthmother on June 3, 2009 Wednesday, 11:19 am
Here we are on the same wavelength again – I just wrote about the Little Hairy Brown Fruit yesterday. It’s my new obsession. Just found out about the golden ones, but haven’t come across any as yet.

Woo Hoo! Gonna make me some Kiwi Sorbet!
carrie on June 3, 2009 Wednesday, 11:21 am
I think sorbets are going to keep me going all summer! I never considered kiwi but I love them so I’m going to try this. I use the same technique except put it in the vitamix (that I won from here – YAY!) and it works fabulously!
Lauren on June 3, 2009 Wednesday, 11:37 am
Thanks for the idea! I don’t own an ice cream maker, never thought to use my food processor!
Michal on June 3, 2009 Wednesday, 12:15 pm
These recipes look amazing. I think I will make this to celebrate my uncles birthday. : ) Thanks so much
VeggieGirl on June 3, 2009 Wednesday, 12:42 pm
Oh my, how refreshing!! Love the fusion of the gold and green kiwis.
GirlonTour on June 3, 2009 Wednesday, 2:34 pm
YUMMO! And Green & Gold are my nations colours, makes me nostalgic for home. Great recipes, I am definitely keen to try this one. I don’t have an ice-cream maker however I do have a Champion Juicer with the homogeniser plate..I think this might work.
cherrybombpie on June 3, 2009 Wednesday, 5:54 pm
I am not a fan of kiwi, mainly because the ones I’ve tasted are all sour. :( But this won’t stop me from using this recipe once in summer. Maybe yellow kiwis will be sweeter.
Cheris Courtney on June 4, 2009 Thursday, 9:45 am
I am so drooling over here!!
Michelle @ Find Your Balance on June 5, 2009 Friday, 1:36 pm
Mmmm I do this with bananas and it’s so good and so easy!
Nicole on June 12, 2009 Friday, 7:37 am
I just bought some yummy, organic kiwi. I think I’ll give this one a try in my ice cream maker. I too had been neglecting to get one until I learned I could get one for “free” with my credit card points:) It is great! I got the Cuisinart one, love it!
Ria on December 18, 2009 Friday, 4:20 am
Hi, Great website and pictures!

Have you tried Yacon syrup? It is healtheir than agave since agave is still high in fructose whereas in yacon, the sweetness is coming from more complex sugars in the form of fructo-oligosaccarides or FOS, a known prebiotic and a glycemic index between 1-3. Yacon is processed below 120 F to ensure FOS levels.

Hi Ria – I have tried yacon syrup, have a bottle in the cabinet, and do plan to use it more often. Thanks for sharing information on yacon syrup and thanks for your lovely compliment. :)

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