Easy Kiwi Sorbet Recipe with Only TWO ingredients needed! (2024)

FAQs

What can I use to stabilize my sorbet? ›

Sorbet is essentially made of a simple sugar syrup, infused with fruit puree or juice or another flavoring agent like coffee or chocolate, that is then chilled and churned.

For a similar effect, you can use some honey to sweeten your sorbet, but keep in mind that it's very sweet and can't be used for 100% of the sugar. Try 1/4 cup honey with 1/2 cup sugar, and work up from there.

That's it: You could make a sorbet with nothing but plain water and sugar. "In ice cream, a combination of fat, protein, and sugar all influences ice cream's texture, but in sorbet sugar is the big fish." Sugar doesn't just sweeten sorbet—it's also responsible for sorbet's structure.

Sugar plays a larger roll in the sorbet than just sweetening the fruit juice. It's also crucial for the sorbet's texture. Too little sugar and the sorbet becomes icy, too much and it can be slushy — hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue.

Because actinidain in kiwi also breaks down milk proteins, kiwi should not be mixed with dairy products for cooking or baking. Keep your kiwi slices on top of your pavlova and not folded into the cream or the meringue will not form well.

Natural banana flavor complements kiwi's tartness with its tropical sweetness, creating a harmonious blend that is popular in smoothies and fruit salads. The mellow creaminess of vanilla extract or the tangy sweetness of apricot can be a perfect match for kiwi flavor, either alone or in combination.

Avoid mixing starchy fruits with high-protein fruits

Some fruits that are starchy in nature include green bananas and plantains. It is important to avoid mixing these fruits with high-protein fruits such as guava, dried apricot, kiwifruit, avocado, and blackberries.

Sugar Content: Sorbet recipes typically include a significant amount of sugar, which helps to lower the freezing point of the mixture. This prevents the sorbet from becoming rock-hard when frozen, allowing it to maintain its creamy texture.

Why is my homemade sorbet so hard? ›

Too little sweetener and your sorbet will be icy; too much sweetener and it will be mushy. Churn or stir your sorbet while it's freezing to prevent large ice crystals from forming. Please note the “Easy (no keep)” method doesn't require any sweetener or churning/stirring.

The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.

Too little sugar and you end up with loads of crunchy ice crystals. Some experts swear by a ratio of 4 cups puréed fruit to 1 cup sugar. If you don't have an ice-cream maker, place the sorbet mixture in a sealed container in the very coldest part of your freezer (usually at the bottom and back).

In this recipe, we use tapioca starch to thicken the sorbet mixture, which gives a velvety texture to the sorbet, but you can use corn starch if this is what you have. Thickening the sorbet mixture with a starch gives it body, which makes the sorbet expand during churning and become fluffy.

1 to 2 tablespoons liqueur (this is for flavor, but it also prevents the sorbet from freezing solid. Alcohol won't freeze, so it is great insurance that you will have a soft sorbet.

One option is to allow the sorbet to melt in the fridge overnight and simply re-churn. But if you don't care to add the extra effort of re-freezing, another option is to incorporate a stabilizer into the original base. The three best options are alcohol, pectin, and gelatin.

Too little sweetener and your sorbet will be icy; too much sweetener and it will be mushy. Churn or stir your sorbet while it's freezing to prevent large ice crystals from forming.

1 to 2 tablespoons liqueur (this is for flavor, but it also prevents the sorbet from freezing solid. Alcohol won't freeze, so it is great insurance that you will have a soft sorbet.