Kiwi Lime Sorbet Recipes

Steps:

• Puree all ingredients in processor.
• Process in ice cream maker according to manufacturer's instructions. Transfer to container, cover, and freeze until solid, at least 3 hours. (Can be made 2 days ahead. Let stand at room temperature 30 minutes before serving.)

Steps:

• Peel and chop kiwis, then pulse with sugar in a food processor until smooth. Chill until cold, about 1 hour.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up, at least 1 hour.

Steps:

• Blend all ingredients in a food processor or high-speed blender until thoroughly combined.
• Pour into a rectangular loaf pan and smooth into an even layer.
• Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping.)
• Scoop into a bowl.
• Enjoy!

Steps:

• Start by putting the water in a saucepan, add the sugar and put on low heat, just long enough for the sugar to dissolve. Remove from heat and place in the fridge or freezer while you prepare the other items.
• Peel kiwis and cut into large pieces. Place in a blender and blend until liquified. Use enough kiwis to get about 2 cups of kiwi juice in the blender.
• Pour the kiwi juice into the water/sugar, pouring through a strainer if you want to remove seeds, though they are ok if they remain.
• Add lime juice and orange juice, mix until well blended. Chill in fridge or freezer for about an hour, then pour into an ice cream/sorbet maker following instructions that came with your machine. Enjoy!