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This delicious light and tangy sorbet is full of healthy goodness. It makes a wonderful, refreshing summer dessert.
Recipe type: Dessert
Serves: 6 to 8 servings
  • 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)
  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!
You can substitute 4 cups of puree from many other fruits including strawberries, blueberries, raspberries, mangos, peaches, etc.
Recipe by After Orange County at