Simple and Delightful Kiwi Sorbet Recipe You’ll Love!

Last updated on June 28, 2025

Ever had that desperate “I need something cold and sweet, but my freezer has nothing but ice cubes and sadness” moment? Kiwi Sorbet Recipe literally saved my summer sanity last year. Seriously, it’s my “emergency dessert” fix. With only a handful of ingredients, you don’t need a fancy cream whipper or a five-star chef hat. Hey, if you like frozen treats, you should check out these 7 irresistible Ninja Creami sorbet recipes or maybe dabble with a peach sorbet easy recipe for a fruity change-up. Ready to scoop into this green deliciousness? This is for you.

Kiwi Sorbet

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• Author: Rebecca
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A refreshing and easy dairy-free kiwi sorbet, perfect for hot summer days and made with just a few simple ingredients.

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Ingredients

Scale 1x2x3x

• 4 ripe kiwis
• 2 tablespoons of honey (or preferred sweetener)
• 1 tablespoon of water or lemon juice (optional)

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Instructions

1. Peel the kiwis and chop them into pieces.
2. Add the chopped kiwis and sweetener to a blender.
3. Blend until smooth, adding water or lemon juice if too thick.
4. Pour the mixture into a shallow dish or ice cube tray.
5. Freeze until solid.
6. Scrape with a fork for a fluffy texture or scoop into serving bowls.

Notes

If the sorbet is too hard after freezing, leave it out for a few minutes to soften before scooping. Can be stored in an airtight container for up to 2 weeks.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: Freezing
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 120
• Sugar: 18g
• Sodium: 5mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 3g
• Protein: 1g
• Cholesterol: 0mg

Keywords: kiwi dessert, sorbet, healthy sweets, frozen treats, dairy-free dessert

Why we love this recipe

I mean, have you seen how simple this sorbet is? A few kiwis, a squirt of sweetener, and boom. Done. Sure, you could spend ages churning some heavy ice cream, but this is basically speed-running frozen dessert. The main thing that always gets me—besides the zingy tang—is how fresh it tastes. Kiwi sorbet is light, not too sweet, and comes together before you get bored and give up.

And here’s a little secret: it’s actually healthy-ish. Yup, I eat a bowl and don’t get guilt-trip brain later. Kids ask for seconds. Grownups act shocked by the color, then devour it with a smile. That’s a win.

“Tried making kiwi sorbet for the first time—had my doubts, but now I can’t stop! Kids loved it, husband wanted more. It’s crazy easy and so much better than store-bought.” — Jamie T.

this FOR LATER

How to make kiwifruit sorbet

Let’s talk ease. First, peel your kiwis. (I know, peeling kiwis is weirdly satisfying. Don’t eat the fuzzy skin, trust me.) Chop them up and toss into your blender. Add a splash of your favorite sweetener. I’m a honey fan, but maple or agave does the trick. If it looks a bit too thick, throw in a tablespoon of water or lemon juice for extra zip.

Blend until it’s smooth—really, get rid of those weird little chunks, unless you’re all about rustic vibes. Pour this electric green mix into a shallow dish or ice cube tray. Freeze until solid. Scrape with a fork if you love that fluffy, shaved ice texture—or just scoop out balls for a proper sorbet look.

And… that’s it. No weird machines needed. My cousin tried it with frozen kiwis and just blended them up with sweetener straight from the freezer (pretty clever, honestly). You can check out frozen fruit sorbet ideas or peek at these classic recipes for fruit bases if you want to branch out.

Recipe variations

Look, I tinker with this all the time. One week it’s a strict three-ingredient kiwi sorbet, the next I’m tossing in mango or pineapple. Someone suggested a lime wedge, and wow—it’s good, but very zingy. If you’re adventurous, a little fresh mint gives it that grown-up feel.

You can skip the sweetener if your kiwis are super soft and ripe (the gold kiwis work wonders for this). In the mood for a creamier bite? Try swirling in coconut milk or a bit of Greek yogurt. My neighbor added strawberries and the color was wild. Highly recommend playing around. Because why not? Part of the fun is making it “yours.”

Serving suggestions

Want to make your kiwi sorbet feel fancier? Here are some easy wins:

• Layer it in a glass with whipped coconut cream for a “faux sundae.”
• Top it with fresh berries—blueberries or raspberries are A+.
• Serve in a hollowed-out kiwi skin (just for the Instagram photo, obviously).
• Squeeze a touch of lemon juice on top if you’re craving that extra tartness.

These are all just ideas, but sometimes a cute serving bowl and a mint sprig turn plain sorbet into “fancy dinner” dessert status. I’ve done this for friends and suddenly everyone thinks I’m hiding a pastry chef diploma. Ha!

Storing and Freezing

Okay, so this is where things can get tricky—or not, if you’re prepared. If you make extra (I do, like every single time), pop leftovers in an airtight container and freeze. Here’s the catch: kiwi sorbet goes hard in the freezer, like turned-into-a-brick hard. Just leave it out for five or eight minutes before scooping and it’ll soften up enough.

I wouldn’t keep it longer than two weeks. Somehow, the flavor fades if you let it hang out too long. Oh, and small containers freeze and defrost faster than one big tub. Just a quirky thing I learned after freezing a whole batch in what used to be an old soup container.

More healthy frozen dessert recipes

If this kiwi sorbet recipe sparks your frozen fruit craving, you might get obsessed with new ideas as I did. Honestly, healthy recipes are life-savers when you want treats but not a sugar crash. Another one I make way too often is this lemon ice cream. Or if you like classic flavors, you have to try that homemade blueberry ice cream.

Mix and match stuff from your crisper. Use up leftover peaches, pineapple, whatever. The freezer becomes your flavor playground. These recipes are so forgiving. No measuring snobbery going on here.

What not to mix with kiwi?

Okay, real talk—kiwi’s got a secret. It contains an enzyme called actinidin, and if you mix it with dairy and don’t eat it fast, it can make things go a little soupy or even weirdly bitter. Cream plus kiwi? Maybe, but gobble it up quickly. Don’t add gelatin either (unless you heat the kiwi first) since it’ll just stop working and give a gross texture. I learned that lesson after one wild experiment with fruit jelly that flopped.

Also, some super tart fruits can overpower kiwi’s vibe. Lemon is good in moderation, but not a full lemon’s worth, just sayin’.

What flavor pairs well with kiwi?

Oh, this is fun. Kiwi sorbet is basically a fruit team player. Raspberries give a punch of tartness. Mango and pineapple keep it tropical, while banana makes things smooth and mellow. Strawberries are classic, and even pear has a subtle shine.

Honestly, mint is magic too. A little bit brings out the green notes and makes it so bright-tasting. If you need inspiration, peek at some delicious Ninja Creami recipe ideas or wander through Ninja Creami recipes for wild combos.

You Have to Try This Kiwi Sorbet!

Not to sound dramatic, but if you haven’t tried making sorbet at home, you’re missing out. This kiwi sorbet recipe is sweet, a little tangy, and makes you look like a dessert genius even if it’s your first try. I say mix up a batch, tweak it to your mood, and serve it as a surprise treat tonight.

Looking for even more inspiration? You’ll love this Easy Kiwi Sorbet Recipe with Only TWO ingredients needed! It’s good to explore different takes, too. For more fun and flavor, scroll through this round-up of top Ninja Creami protein recipes, or check out even more top Ninja Creami recipes protein rich. Get creative and let your freezer work its magic.

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