KIWI MINT SORBET

Happy Mother’s Day!

As you may recall if you follow along here regularly, I participate in a Healthy Cooking Group, It’s just 6 girlfriends who enjoy eating in a healthy fashion, and we use our monthly dinners to teach each other new recipes and things about health as it relates to food.

Healthy Cooking Group In Lake Arrowhead | KIWI MINT SORBET RECIPE| www.AfterOrangeCounty.com

This month our theme is Healthy Light Spring-Inspired dishes. Each of us brings a dish to share along with the recipe so it’s a good excuse for me to develop new recipes or share some of my old favorites. This month it was my turn to provide the desert and I was inspired by a large bag of kiwifruit I saw while shopping at Costco.

KIWI MINT SORBET RECIPE| www.AfterOrangeCounty.com

It reminded me of one of the most delicious things I have ever eaten, seriously. It was a kiwi smoothie that they served at breakfast aboard the S.S.Antoinette when we sailed her down the Rhine River. The waiter told me all it was was blended fresh kiwifruit and a little sugar. They served it in small shot glasses and it was out-of-this-world delicious. Well that delicious kiwi smoothie got me to thinking. The very same ingredients was all I’d need to turn a kiwi smoothie into a kiwi sorbet. And then I thought the addition of fresh mint could make it even better. So, I decided to make Kiwi Mint Sorbet for my Healthy Cooking Group. It turned out absolutely terrific so I thought I’d share this simple spring dessert recipe with you. Perhaps you’ll even make it for Mother’s Day.

KIWI MINT SORBET RECIPE| www.AfterOrangeCounty.com

It requires a little bit of advance planning, as you’ll need to prepare your Kiwi Mint Sorbet the day before you want to serve it. The first thing you’ll need to do is prepare a Mint Simple Syrup.

Here’s what you’ll need to make the Mint Simple Syrup:

  • 1 1/2 Cups Fresh Mint Leaves, Chopped
  • 1 Cup Sugar
  • 1 Cup Water

In a small saucepan bring the sugar, water and mint to a boil, stirring until the sugar is dissolved. Then reduce the heat to a simmer and let it cook uncovered and undisturbed for about 20 minutes until it achieves a slightly thickened, syrupy consistency. Pour the syrup through a fine sieve, pressing down hard on mint to release the flavor. Discard the mint leaves. Cool to room temperature then place the syrup in a tightly covered jar and refrigerate until well chilled. You’ll be needing the cooled Mint Simple Syrup to make the Kiwi Mint Sorbet.

KIWI MINT SORBET RECIPE| www.AfterOrangeCounty.com

 

KIWI MINT SORBET RECIPE| www.AfterOrangeCounty.com

Here’s what you’ll need to make the Kiwi Mint Sorbet:

  • 12 Ripe Kiwifruit, peeled, stems removed and cut in half
  • 1 Ripe Kiwifruit, peeled and sliced (reserved for garnish)
  • 1 1/4 Cups Mint Simple Syrup
  • Fresh Mint (for garnish)

To make the sorbet start by adding the 12 prepared kiwifruit to your blender or food processor.

KIWI MINT SORBET RECIPE| www.AfterOrangeCounty.comKIWI MINT SORBET RECIPE| www.AfterOrangeCounty.com

Puree the fruit until just smooth, taking care not to overblend. If the seeds are broken they will make the kiwi puree bitter, not a good thing. This will produce about 4 cups of kiwi puree.

KIWI MINT SORBET RECIPE| www.AfterOrangeCounty.com

Pour 1 1/4 cups of your cooled, Mint Simple Syrup into the blended fruit.

KIWI MINT SORBET RECIPE| www.AfterOrangeCounty.com

Using a spoon, mix it in.

KIWI MINT SORBET RECIPE| www.AfterOrangeCounty.com

Now you’ll need an ice cream maker for this next part. I own a Krups 358-70 La Glaciere Ice Cream Maker and I love it! All you do is freeze the tub, then add the top with the motor and paddle section when you’re ready to make your sorbet. No adding messy ice and salt like the old fashioned machines. This ice cream maker has served me well for many years and I highly recommend it. If you’re in the market for an ice cream maker you can get one like mine by clicking here. 

Krups 358-70 La Glaciere Ice Cream Maker | www.AfterOrangeCounty.com

Or, if you already own a KitchenAid Stand Mixer you might wish to opt for their Ice Cream Maker attachment instead. My girlfriend has one and likes it very much. It’s also cheaper than the Krups Ice Cream Mixer above. Get the KitchenAid attachment by clicking here.

KitchenAid KICA0WH 2 Quart Ice Cream Maker Stand Mixer Attachment by KitchenAid | www.AfterOrangeCounty.com

So, at this point it’s time to add the fruit mixture into your ice cream machine. I had my frozen tub ready to go.

KIWI MINT SORBET RECIPE| www.AfterOrangeCounty.com

Following the directions on your machine, freeze your Kiwi Mint Sorbet accordingly.

KIWI MINT SORBET RECIPE| www.AfterOrangeCounty.com

The sorbet starts off liquidy and within about 45 minutes thickens to a consistency that looks like the photo below.

KIWI MINT SORBET RECIPE| www.AfterOrangeCounty.com

Scrape the sides of the tub down with a rubber spatula, cover the sorbet with plastic and place it back in the freezer for about 3 hours. The sorbet will continue to freeze to scooping consistency. And if you’re like me, at this point you’ll have to fend off your hungry kids who won’t want to wait for a taste.

KIWI MINT SORBET RECIPE| www.AfterOrangeCounty.com

When ready to serve scoop the deliciousness into a serving bowl…

KIWI MINT SORBET RECIPE| www.AfterOrangeCounty.com

garnish with a mint leaf and slice of kiwi and serve to your very happy guests.

KIWI MINT SORBET RECIPE| www.AfterOrangeCounty.com

All of the ladies at my healthy cooking group loved it. I promised my son I’d save him a scoop and sure enough, as soon as I walked in the door he was waiting for me, anxious for his serving. I think I’ll be making a lot more of this recipe in the coming months. It will make a wonderful, refreshing, light and healthy summer dessert.

Here’s the printable recipe…

KIWI MINT SORBET
 
Prep time
Cook time
Total time
 
This delicious light and tangy sorbet is full of healthy goodness. It makes a wonderful, refreshing summer dessert.
Author:
Recipe type: Dessert
Serves: 6 to 8 servings
Ingredients
  • For The Simple Syrup
  • 1½ Cups Fresh Mint Leaves, Chopped
  • 1 Cup Sugar
  • 1 Cup Water
  • For the Sorbet
  • 12 Ripe Kiwifruit, peeled, stem removed and cut in half
  • 1 Ripe Kiwifruit, peeled and sliced (reserved for garnish)
  • 1¼ Cups Mint Simple Syrup
  • Fresh Mint (for garnish)
Instructions
  1. To make the Simple Syrup
  2. In a small saucepan bring the sugar, water and mint to a boil.
  3. Stirring until sugar is dissolved.
  4. Reduce heat to a simmer and cook uncovered and undisturbed for about 20 minutes until it achieves a slightly thickened, syrupy consistency.
  5. Pour syrup through a fine sieve, pressing down hard on mint to release the flavor.
  6. Discard mint leaves.
  7. Cool to room temperature then place syrup in a tightly covered jar and refrigerate.
  8. You'll be needing the cooled Mint Simple Syrup to make the Kiwi Mint Sorbet.
  9. To make the Kiwi Mint Sorbet
  10. Adding the 12 prepared kiwifruit to your blender or food processor.
  11. Puree fruit until just smooth, taking care not to overblend.
  12. If seeds are broken they will make the kiwi puree bitter.
  13. This will produce about 4 cups of kiwi puree.
  14. Pour 1¼ cups of your cooled, Mint Simple Syrup into the blended fruit and stir to combine.
  15. Add the fruit mixture into your ice cream machine and follow manufacturer directions to prepare sorbet.
  16. Cover sorbet with plastic and place in the freezer for about 3 hours. The sorbet will continue to freeze to scooping consistency.
  17. When ready to serve scoop into a bowl and garnish with a mint leaf and slice of kiwifruit.
  18. ENJOY!
Notes
You can substitute 4 cups of puree from many other fruits including strawberries, blueberries, raspberries, mangos, peaches, etc.

So there you have it: KIWI MINT SORBET

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All opinions expressed in this post are my own. Unless otherwise credited, all photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission. This post contains affiliate links.

Comments

  • This looks delicious. The possibilities are endless. I might have to buy an ice cream maker now!

  • You are so right Vanessa, the possibilities are endless. I’ll be making black sesame ice cream next.

  • Garden, Home and Party

    What a delicious spring/summer treat. I’ve always like kiwi not only for the taste but for it’s color—so pretty.
    Thank you for stopping by my place today. Happy Mother’s Day to you too. I first heard about your site from Allison [Heirloom Philosophy] and knew I needed to see if there truly is life after OC. 🙂 I’m now subscribed.
    Karen

  • Hi Karen, so nice to meet you and thank you very much for stopping by my place!! Life is good After Orange County, but, seeing your blog and Allison’s too makes me a little homesick. Although, I love my mountain and wouldn’t change a thing. I subscribed to your blog too! Can’t wait to follow along.