Strawberry Kiwi Sorbet is kind of my ultimate “save me, it’s too hot to function” treat. Ever get caught in those afternoons? Sun’s practically frying the sidewalk, the AC’s shouting for help, and you just want something cold and tangy. I was right there last week, staring at my sad ice cube tray, thinking even a frozen strawberry would do. But hey, why not step it up? So if you’re here, wishing summer would be a little more chill, this Strawberry Kiwi Sorbet is your sweet escape. It’s vegan, fast, and seriously simple. If you like fruity recipes, check out this chocolate-free ninja creami strawberry milkshake or get inspired by 7 irresistible ninja creami sorbet recipes. Now, let’s get your freezer working double duty.
Highlights
Strawberry Kiwi Sorbet
- Total Time: 240 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A refreshing and tangy Strawberry Kiwi Sorbet, perfect for hot summer days. It’s vegan, incredibly simple, and manageable with just a few ingredients.
Ingredients
- 2 cups ripe strawberries, hulled
- 2 ripe kiwis, peeled
- 2 tablespoons lime juice
- 1/2 cup cane sugar (or coconut sugar)
Instructions
- Hull the strawberries by chopping off the tops.
- Peel the kiwis using a spoon for easier extraction.
- Blend the strawberries, kiwis, lime juice, and sugar until smooth.
- Pour the mixture into a shallow dish and freeze for 2-4 hours.
- Every 30 minutes, scrape the sorbet with a fork until it becomes fluffy and scoopable.
- Let sit a few minutes at room temperature before serving for best texture.
Notes
You can add fresh mint or coconut flakes for extra flavor. Using frozen strawberries can result in a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 25g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: sorbet, strawberry sorbet, kiwi sorbet, vegan dessert, refreshing treats
Key Ingredients
So, you probably guessed, the main players for this Strawberry Kiwi Sorbet are—wait for it—strawberries and kiwis. Genius, right? Seriously, you don’t need fancy stuff. Just a few ripe strawberries, a couple of vibrant kiwis, plus a bit of lime juice and cane sugar (go coconut sugar if you wanna get fancy or keep it healthier). I like fresh fruit, but frozen strawberries totally work and actually make your sorbet set up faster in the freezer (no shame if your berries are more freezer-burned than farm-fresh, believe me).
Why add lime? It wakes up the flavor. Why sugar? Gotta balance that tartness. I keep it 100% vegan by skipping honey and using straight-up sugar. You get a punchy, icy treat without any dairy drama. Bonus points—half these ingredients are probably rolling around your fridge right now.
Step-by-Step Instructions
Alright, here’s exactly how I do it. Nothing crazy or chef-like, promise. So, first, hull your strawberries. I just chop off the tops. Peel your kiwis—use a spoon if you want to get all the fruit without making a sticky mess. Toss everything into a blender (mine’s loud enough to wake up the neighbor’s dog). Squeeze in the lime, sprinkle sugar, and blitz it until super smooth.
Now the fun (or the waiting) part. Pour that fruity magic into a shallow dish—wide is better for faster freezing. Pop it in the freezer. Check after a couple hours; use a fork to scrape it around. Do this every 30 minutes until it’s fluffy and scoopable, not rock solid. I swear the sneaky kid in me always scoops a taste off the edge every time I check.
It sounds a little fussy, but actually, it’s all hands-off except those two minutes slicing fruit and the sneaky freezer check-ins. If you’re curious about more fruity ideas, my frozen fruit sorbet post can save you on those days you only have odds and ends of berries. 
Tips for the Perfect Texture
Okay, let me lay it out—the texture is everything in a sorbet. I used to get rock-hard sorbet disasters before I figured out these details. First, really blitz that mixture. You want it smooth, almost like a thick juice (or a runny smoothie).
The secret? Don’t overdo the sugar—just enough to keep it from freezing to a brick. Also, if you’re using frozen strawberries, you’ll get creamier sorbet, and it’ll freeze up quicker. For the scoopable moment, let it sit on the counter a few minutes before you dig in. It softens up and those flavors really sing instead of attacking your teeth. Here’s a tip out of left field: a splash of vodka (just half a teaspoon) can keep it from turning into ice, but it tastes great either way.
Honestly? I botched this about ten times before landing on the balance. Even my mom, queen of “just buy it from the store,” said this one tastes homemade—in the best way.
If you want sorbet that scoops beautifully and melts in your mouth, just stick with these easy tweaks. Game changer, I promise!
Variations and Add-Ins
So you wanna jazz up your Strawberry Kiwi Sorbet? I get it, plain is classic but there’s a dozen ways to kick things up. Maybe throw in a few fresh mint leaves when you blend for a cooling twist. I sometimes add a pinch of black pepper (don’t judge—it just pops with fruit).
Coconut flakes for a tropical vibe? Yes. Or swirl in a little leftover mango puree for a pretty two-tone thing, kind of like what I did on my refreshing 5-minute mango lime sorbet page. Oh, and if you want a protein punch, mix in a spoon of plain vegan yogurt. It’s still icy, just silkier.
Bottom line—don’t get boxed in. Use what you’ve got! You can even freeze it in popsicle molds if you want grab-and-go treats for the backyard.
Serving Suggestions
Here’s where you can get a bit fancy, or just lazy and let the sorbet do all the work. My favorite ideas:
- Scoop into a chilled glass for that legit five-star restaurant feel (who needs a reservation?).
- Pile it on top of pancakes for breakfast that just screams “summer” (trust me, kids love it).
- Serve alongside low-fat strawberry frozen yogurt for a double-berry explosion.
- Top with fresh mint, extra kiwi slices, or even a handful of granola for a breakfast-meets-dessert situation.
Whether you’re hosting friends or just can’t be bothered to cook, this sorbet fits anywhere and everywhere.
Do strawberry and kiwi go together?
Honestly, they’re a killer combo. You have that tart, slightly sweet thing from the kiwi, and the strawberries bring juicy flavor to the party. The result? Neither one takes over, so every bite is just the right blend. I first tried them together at a juice bar, and now I can’t separate them. Super versatile—works in smoothies, salads, and yes, sorbet.
Can you use frozen strawberries for sorbet?
Absolutely, and sometimes I think it’s even better. Frozen strawberries mean you don’t have to chill the mixture first, and they whip up fast in the blender. Just toss them in—no thawing, no waiting. I always keep a bag around for last-minute sorbet emergencies (not exaggerating, this happens more than I’d like to admit). Sometimes the flavor’s even more concentrated!
What tastes good with strawberry kiwi?
You’d be surprised what matches that sweet-tangy duo. I’ve paired it with anything from chocolate chips (honestly, not bad!) to a quick pineapple sorbet (like this killer ninja creami pineapple sorbet in minutes). Other than that, mint, basil, or even a dash of ginger wake it up. Sometimes I even crumble gingersnaps on top. Anything zingy or creamy works here.
Ready to Grab a Spoon? Go For It!
If you’re craving something cold, vegan, and packed with flavor, this homemade sorbet is a no-brainer. You don’t need skills—just a blender and a tiny ounce of patience. For even more flavor combos, flip through frozen fruit sorbet recipes or get your next fix with other delicious, easy sorbets. Or, for something more classic, you can try this Strawberry Kiwi Sorbet from a big-name source. So, what are you waiting for? Your freezer (and your cravings) are calling for a scoop right now. 
FAQ about Strawberry Kiwi Sorbet
Q: Can I make Strawberry Kiwi Sorbet ahead?
A: Yep. Whip it up, freeze it, and store for a week or so (if it even lasts that long at your place). Let it sit out a bit before scooping.
Q: Is this recipe vegan and allergy-friendly?
A: Totally vegan—no dairy, no eggs, just fruit and sugar. Check your sugar source if you need it certified vegan.
Q: Can I skip the sugar?
A: You could, but it’ll be icier and more tart. Try using agave, maple, or coconut sugar for lighter options.
Q: How long does it take to freeze?
A: Usually 3-4 hours in a shallow pan, but if you use frozen strawberries, it’s closer to 2.
Q: Does it need a fancy blender?
A: Not really. A decent blender or food processor does the trick. Your old smoothie blender will do—maybe just blend in batches if it’s cranky.
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