Today I will show you how to make Kiwi Pineapple Sorbet at home without an ice cream maker. This is a fresh and light dessert that is really easy to make. There is nothing like a tasty frozen dessert to cool you down on a hot summer day. And this one is a healthy choice made of mainly fruit, plus it’s dairy-free and vegan!
I have been really into making sorbet and nice cream in the summer recently. Usually every Friday I make a batch. Then I have a fresh dessert waiting for me to enjoy for the weekend! Also, it is a great way to use up extra fruit.
This is a small batch for 2 servings: perhaps as a dessert for dinner with your special someone. You can double the recipe for 4 servings without an issue. If you make more, split it into additional bread pans so the freezing and softening times are the same.
Homemade sorbet is so tasty and refreshing. It’s easy to prepare and the way I make it, there is very little added sugar. Kiwi and pineapple both are good sources of vitamin C.
Vitamin C has many important roles in the body including immune function, making collagen, working as an antioxidant, and increasing the absorption of non-heme iron found in plants (terrific for vegetarians!). You can learn more about vitamin C from this fact sheet from the National Institutes of Health.
If you would like to make a lower-calorie or less sweet version, try decreasing the amount of maple syrup, or even switching it to a sugar substitute. This recipe has just 91 calories per serving, plus 2 grams of fiber. Much lower than the chocolate almond milk frozen dessert I just bought with 200 calories and 8 grams of fat per serving!
Then the lime juice adds a nice flavor. As you can see, the sorbet is a lovely shade of light yellow-green.
Steps to Prepare Kiwi Pineapple Sorbet
Make sure your fruit is ripe. Then, cut the kiwi in half and scoop out the contents with a spoon, This is wonderful because peeling them can be a little tedious and I swear any hacks I have tried have not worked! But in this case, you just have to scoop out the yummy insides and save yourself the hassle of peeling them! Then just chop the kiwi into smaller pieces.
Next, for the pineapple, cut off the top and bottom with a sharp chef’s knife, then slice around it under the peel. Then, cut it into quarters and slice out the core pieces. I recommend cutting the pineapple into small pieces for this recipe, about 1/2″ chunks.
Then, toss the fruit, lime juice, and maple syrup into the food processor. I found it needed about 20 seconds until smooth.
Freeze it in a loaf pan, and voila! Sorbet.
Kiwi – this recipe uses the more common green kiwis. I have recently tried golden kiwis, and find them to be juicier. I think they would be great in this recipe.
Pineapple – this sorbet is made with fresh pineapple. I usually buy golden pineapples for their sweetness. I have not tried the recipe with a bag of frozen pineapple or canned pineapple, but those are convenient options too.
Maple syrup – this adds more sweetness to the sorbet, without making a sugar syrup like a typical sorbet. You can substitute agave nectar, honey (if you use it), or a dried date soaked in a tablespoon or two of warm water and chopped instead. Or a sugar substitute like Stevia. If your fruit is nice and ripe, you may not need any added sweetener at all.
This kiwi pineapple sorbet was made with an inexpensive food processor. I used a very ripe pineapple and had no trouble at all getting the sorbet very smooth. (I also love using this to save time when shredding potatoes or carrots). And the parts are easy to disassemble and wash: just be careful because the blades and the slicing/shredding disc are very sharp.
Now some fruits will come out very smooth in a blender: like bananas in my chocolate mocha nice cream. But I do not have confidence that you can get the pineapple to a creamy consistency in any blender.
I recently upgraded my bread pans to these beautiful ones from Circulon. The pans work great for sorbet, nice cream, and also for baking bread. They are sturdy and non-stick: the directions say not to use non-stick spray on it (important tip!) and still, the bread doesn’t stick to the pan!
Frequently Asked Questions about Kiwi Pineapple Sorbet
Q: Can I add coconut milk to this?
A: Yes, a tablespoon or two of coconut milk should make it creamier
Q: Should I freeze the fruit first?
A: The fruit can be partially frozen. if it is solidly frozen, it may present a problem when processing or blending and even damage your machine.
Q: Can I use an immersion blender for this recipe?
A: I don’t recommend it because there is so little liquid in it.
Q: How can I make this without pineapple?
A: Try mango, bananas, or pears instead
Q: What else can I do with extra pineapple?
A: Fresh pineapple can be grilled or baked – delicious as is or on a salad. Use some for a pizza topping or on yogurt (you can find plant-based versions of both). Add it to a teriyaki stir fry. Or use it in a smoothie.
If you have leftover sorbet, store it in a plastic container with a lid in the freezer for up to a few weeks.
More Recipes You May Enjoy
- Scrumptious Strawberry Smoothie
- Chocolate Mocha Nice Cream
- Vegan Peanut Butter Brownies – Instant Pot Recipe
- Slow Cooker Apple Crisp – Gluten-free and Vegan
Kiwi Pineapple Sorbet
- Food Processor
- Loaf pan
- Rubber spatula
- 1 kiwi
- 1 cup fresh pineapple chopped in 1/2" pieces
- 1 teaspoon fresh lime juice
- 1 tablespoon maple syrup
- Cut the kiwi in half and scoop out the fruit with a spoon. Chop it roughly.
- Place the kiwi, pineapple pieces, lime juice, and maple syrup into into the food processor and blend until smooth: 20 – 30 seconds, scraping down sides of bowl if needed.
- With a rubber spatula, scrape out contents and spread into a metal bread pan. Freeze for 2 hours.
- To serve, pull out from freezer about 15 minutes before scooping.
Looking for more summer al fresco dining ideas? Check out this post from lostinfood.uk.com including easy flatbreads, carrot hummus, vegan sausage rolls, and tomato chutney.
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Have you made this kiwi pineapple sorbet? Please share the recipe with a friend and let me know how you liked it in the comments below:
Originally published 6/20/20. Updated 6/26/2021