A light, refreshing, wholesome, and icy treat that is made with simple and fresh ingredients like strawberries, kiwi, and lime juice. This recipe is easy to make and can be used with a variety of fruits. You can even prepare it one of two ways- with fresh or frozen fruits.
If you’re looking for a refreshing and tasty snack this summer without the guilt, this Strawberry Kiwi frozen sorbet is sure to please! Made with only wholesome ingredients, this better for you snack is perfect for kids and adults alike.
Before starting this recipe, you’ll want to verify that you have the following ingredients:
- Fresh strawberries – While you can use frozen, fresh, ripe berries taste much better. However, if you want to eat this right away, using frozen or freshly frozen fruit works best since they will be icy and creamy.
- Kiwi – This fuzzy little fruit pairs perfectly with the strawberry and lime flavors.
- Lime juice – This will balance the sweet and savory flavors of this combo.
- Honey – Use your favorite, all-natural honey to add sweetness to balance the possibly tart fruit.
- Water – Helps to break up potentially frozen or chunky fruit in the food processor.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- food processor
- parchment paper
- medium-sized, rimmed baking sheet
- cutting board
- chef’s knife
- strawberry huller (optional)
- Fruit peeler
- Freezer-safe storage container
Use a frozen fruit blend or pre-freeze your kiwi and strawberries a day prior. Add your frozen fruit, honey/sugar, and water to a food processor and process until soft-serve consistency. Enjoy right away.
If using fresh fruit: Wash all your fruit, hull your strawberries, and peel and cut your kiwi fruit into cubes. Place fruit on a parchment-lined, rimmed baking sheet and freeze for 4 hours or until frozen solid.
Once fruit is frozen, add it in batches to the food processor with honey, lime juice, and water if needed. Enjoy right away or freeze for a scoopable sorbet.
12 Hour Sorbet
This is the perfect method for making this frozen dessert early in the morning for a night time snack. If using fresh fruit that is not frozen peel/hull your fruit and add it right to the food processor with the ingredients. For this batch, I froze the puree for 12 hours.
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Kiwi Strawberry Sorbet comes out perfectly.
You can use frozen strawberries to cut the time in half for this process. Just make sure they are not sweetened in heavy syrups if you’re looking for a wholesome snack.
Additional fruits we find make excellent sorbets are:
- honeydew melon
While we use honey to add sweetness to our sorbet, you can use stevia, granulated sugar, agave nectar, or monk fruit. If you use granulated sugar, I do not recommend adding more than 1/2 cup or it will be super sweet.
If you want an icier sorbet that doesn’t freeze into a solid, consider adding 1 ounce of rum, vodka, or your favorite alcohol (adults only). This will add a nice touch and prevent your sorbet from being hard to scoop.
If you want to store your Kiwi Strawberry Sorbet, just follow these easy steps.
Freeze sorbet in an airtight, freezer-safe container for 4-6 hours before scooping. If you want to store it for future enjoyment, this sorbet will last about 2 weeks for best texture. We have found it gets icy and doesn’t taste as good past this time frame. If your sorbet is too frozen solid allow it to thaw in the refrigerator for 1 hour to soften it back up to scoopable consistency.
Follow the recipe below to make Kiwi Strawberry Sorbet! This recipe makes 5 adult SERVINGS, but you can adjust the recipe card for other serving sizes.
Strawberry Kiwi Sorbet
- food processor
- baking tray
- chef's knife
- Cutting board
- Freezer-safe container
- ½ cup water
- 2 tablespoons honey optional
- 4 cups fresh strawberries
- 1 cup kiwis
- ¼ cup lime juice
- Rinse and dry all fruit items. Remove strawberry stems and slice berries in half. Peel kiwi, and slice them in chunks.
- Free fruit on a parchment-lined baking sheet until frozen (about 4 hours). You can also prepare these the night before for convenience.
- In batches (if you have a smaller food processor) add fruit, lime juice and honey. Blend until icy but smooth. If you are finding your mixture too thick or frozen- add small amounts of the warm water.
- Serve sorbet right away, or freeze for a scoopable texture in a freezer-safe container. Freeze for 4-6 hours until desired texture.