Healthy Strawberry Kiwi Sorbet
A bright and refreshing Strawberry Kiwi Sorbet made with fresh fruit, lime juice, and a touch of honey. Naturally low in calories and saturated fat, this easy-to-make frozen treat is perfect for summer, snack time, or a light dessert. Freeze ahead for a quick, fruity indulgence anytime.
Equipment
- 1 food processor
- 1-Baking tray
- 1 chef’s knife
- 1 cutting board
- 1 freezer-safe container
Ingredients
- ½ cup water
- 2 tablespoons honey optional
- 4 cups fresh strawberries hulled and halved
- 1 cup fresh kiwi peeled and chopped
- ¼ cup lime juice
Instructions
- Prepare the Fruit: Start by thoroughly rinsing all your strawberries and kiwis under cold running water. Gently pat them dry using a clean kitchen towel or paper towels to remove excess moisture. For strawberries, remove the green stems and cut each berry in half to allow even freezing. Peel each kiwi carefully, then cut them into small, uniform chunks. This preparation ensures the sorbet will blend smoothly without any lumps.
- Freeze the Fruit: Line a baking tray with parchment paper to prevent sticking. Spread the prepared strawberries and kiwi evenly across the tray, ensuring the pieces do not touch too closely. Place the tray in the freezer and allow the fruit to freeze completely, which typically takes about 4 hours. For best results, freeze the fruit overnight. Freezing the fruit in advance will create a creamy texture when blended without the need for ice cubes or additional cream.
- Blend the Sorbet Base: Once the fruit is fully frozen, transfer a portion to a food processor. Add the freshly squeezed lime juice, which enhances the natural flavors of the strawberries and kiwi and adds a refreshing tang. If you’d like extra sweetness, include honey to taste. Blend the mixture until smooth and icy. If the mixture is too thick or isn’t blending properly, add small amounts of warm water, one tablespoon at a time, until the sorbet reaches a creamy, scoopable consistency.
- Combine in Batches: If your food processor is small, work in batches to avoid overloading the machine. After blending each batch, transfer the sorbet to a large mixing bowl. This step ensures that all the fruit is evenly processed, creating a uniform texture and consistent flavor throughout your sorbet. Repeat until all the frozen fruit has been blended and incorporated.
- Serve Immediately (Soft Serve): For a soft-serve texture, serve the sorbet immediately after blending. Use an ice cream scoop or spoon to portion the sorbet into bowls or dessert glasses. The vibrant red and green colors of the strawberries and kiwi make this treat visually appealing as well as delicious. Garnish with fresh fruit slices or a sprig of mint for a professional touch.
- Freeze for Firm Texture: If you prefer a firmer, scoopable sorbet, transfer the blended mixture into a freezer-safe container. Smooth the top with a spatula, cover tightly, and place in the freezer for 4–6 hours. This additional freezing step allows the sorbet to firm up while maintaining a smooth, icy texture that’s easy to scoop.
- Storage and Serving Tips: Once frozen, your sorbet will keep well for up to 2 weeks. To serve, let it sit at room temperature for a few minutes to soften slightly, making scooping easier. Avoid refreezing leftover portions multiple times, as this can create icy crystals and affect the flavor and texture. Enjoy this refreshing treat as a healthy dessert, snack, or a cool addition to summer meals.
Notes
- Use ripe, fresh strawberries and kiwi for the best natural sweetness and vibrant color.
- Honey is optional; you can adjust the sweetness depending on your fruit’s ripeness.
- Freezing fruit in advance ensures a smooth sorbet without needing ice cubes or cream.
- Blend in small batches to prevent overloading the processor and maintain a creamy texture.
- Soft-serve texture can be enjoyed immediately after blending, while firm sorbet requires 4–6 hours in the freezer.
- Nutritional values may vary slightly based on fruit size and sweetness additions.
