ADVERTISEMENT
Serve scoops in chilled bowls or cups for the best texture.
Garnish with fresh mint or kiwi slices for presentation.
Store in the freezer for up to 1 week in an airtight container. Let sit at room temperature for 5 minutes before scooping.
Variations:
Add a handful of fresh mint to the blender for a cool twist.
Use honey instead of sugar for a more natural sweetener.
Mix in lime juice for an extra citrusy flavor profile.
FAQ:
Q: Can I use golden kiwis instead of green?
A: Yes! Golden kiwis are sweeter and will result in a less tangy sorbet.
Q: Do I need an ice cream maker?
A: No, this recipe is freezer-based and doesn’t require special equipment.
Q: Can I reduce the sugar?
A: You can, but it may affect texture and freezing consistency. Try cutting 1/4 cup first and adjusting to taste.
ADVERTISEMENT
