Scoop Kitchen
Kiwi Lime Sorbet
Bright green and zingy, with fresh lime and tiny black kiwi seeds. Sweet, sharp and very refreshing.
- Hands-on
- 10 min
- Freeze
- 24 h
- Program
- Sorbet
- Makes
- 4 servings6 servings
Ingredients
5 ingredientsTap an ingredient when it is in the bowl
448 of 473 ml672 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Roughly chop 360 g kiwi5 kiwis5 kiwis540 g kiwi8 kiwis8 kiwis.
- Put the kiwi in a blender with 70 g caster or granulated sugar85 ml caster or granulated sugar⅓ cup granulated sugar105 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar, 30 ml fresh lime juice2 tbsp fresh lime juice2 tbsp fresh lime juice45 ml fresh lime juice3 tbsp fresh lime juice3 tbsp fresh lime juice, 1 tsp finely grated lime zest1 tsp finely grated lime zest1 tsp finely grated lime zest1½ tsp finely grated lime zest1½ tsp finely grated lime zest1½ tsp finely grated lime zest and 30 ml water2 tbsp water2 tbsp water45 ml water3 tbsp water3 tbsp water.
- Pulse in short bursts until smooth. Stop before the black seeds break up.
- Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
- If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.
To serve: Serve with kiwi slices and a lime wedge.
Tips
- Use green kiwis. Gold kiwis taste great but turn the sorbet yellow.
- Ripe kiwis give a little when pressed. Leave hard ones on the counter for a few days.
- A food processor or stick blender also works and leaves the seeds whole.
Texture not right? Find the fix in Texture help.
Why it works
Kiwi is tart and only moderately sweet, so sugar brings the mix to about 21% to keep it soft. Pulsing keeps the seeds whole, because crushed seeds taste bitter.
Nutrition
Per serving (¼ of a 473 ml16 oz tubpint), estimatedWhole tubpint: 499 kcal, 4 g protein749 kcal, 6 g protein (709 ml24 oz). No common allergens in the ingredients.
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