Affiliate disclosure: Some links may be affiliate links. If you buy through one, I may earn a commission at no extra cost to you. Any paid relationship is identified where it applies. Full disclosure.

This four-ingredient kiwi sorbet blends fresh kiwi with raw honey, lemon juice, and water before churning in an ice cream maker. It makes four servings. On Full GAPS, serve it between meals once raw fruit is tolerated.

Exactly four clear glass bowls of scoopable bright-green kiwi sorbet

Yield: 4 servings

Ingredients

3/4 cup filtered water
1/3 cup raw honey
2 cups peeled and pureed kiwi, from about 8 to 10 kiwi
2 tablespoons fresh lemon juice

The raw honey sweetens the base while the fresh lemon juice keeps the kiwi’s flavor bright rather than flat.

Make the Kiwi Sorbet

Combine the filtered water and raw honey in a small saucepan.
Set the pan over low heat. Stir only until the honey has completely dissolved into the water. The liquid should look evenly combined, with no dense honey remaining on the spoon or bottom of the pan.
Remove the pan from the heat.
Peel the kiwi and puree the fruit in a blender or food processor. Measure exactly 2 cups of puree for the sorbet.
Add the warm honey-water mixture and fresh lemon juice to the measured kiwi puree.
Blend or process until the base is smooth and evenly green, with no separate streaks of honey water.
Pour the mixture into an ice cream maker.
Churn and freeze according to the ice cream maker’s instructions, until the sorbet holds its shape when scooped.
Portion the finished sorbet into four servings.

Near-overhead view of exactly four clear glass bowls of kiwi sorbet

Physical Cues for the Four Steps That Matter

Dissolve the Honey Over Low Heat

The heat is there to loosen and dissolve the honey, not to boil the syrup. Stir over low heat and remove the pan once the liquid is uniform and no heavy honey remains on the bottom.

Measure the Puree After Peeling and Blending

Measure two cups of peeled, pureed kiwi. Eight to ten fruit is a shopping estimate; kiwi size varies.

Blend to One Uniform Base

Before churning, the mixture should be a smooth green puree without a separate watery layer or visible ribbons of honey. Scrape the blender or processor as needed so the full measured formula is combined.

Follow the Ice Cream Maker’s Finish Guidance

Ice cream makers freeze at different rates. Follow your machine’s instructions and stop when the sorbet holds its shape when scooped.

Why It Fits Full GAPS

Kiwi fruit, natural honey, fresh lemon juice, and water fit the Full GAPS forms used in this recipe. The formula uses no refined sugar, grain-based sweetener, commercial stabilizer, or packaged sorbet base.

The kiwi is raw fruit, so enjoy this as a Full GAPS snack between meals after raw fruit is tolerated. It is not an Introduction Diet recipe.

Use raw honey. Warm the measured honey with the water over low heat only until it dissolves, then combine it with the kiwi and lemon juice.

Keep the Kiwi Balance

Keep three-quarter cup water, one-third cup honey, two cups peeled kiwi puree, and two tablespoons lemon juice together in one batch.

Other permitted ripe fruits can make sorbet, but their sweetness, acidity, and water content change how the mixture freezes. Measure and judge those versions separately rather than assuming they set just like kiwi.

Use an ice cream maker for this batch. A scraped granita or a blender-only frozen-fruit method produces a different texture.

Storage

Transfer any remaining sorbet to a covered freezer container.

FAQ

Do I Measure the Kiwi Before or After Pureeing It?

Measure 2 cups after the kiwi has been peeled and pureed. Use the 8-to-10-kiwi count only as a shopping estimate.

Should the Honey-Water Mixture Boil?

No. Keep the heat low and remove the pan once the honey is completely dissolved.

How Long Should I Churn the Sorbet?

Follow your ice cream maker’s instructions and stop when the sorbet holds its shape when scooped.

Can I Use a Different Fruit?

You can try other ripe permitted fruit, but measure and judge the new mixture separately; strawberry, peach, and pineapple will not necessarily freeze like kiwi.

Is This an Introduction Diet Recipe?

No. This is a Full GAPS raw-fruit snack to enjoy between meals after raw fruit is tolerated.

For a separate later-GAPS dessert, see Lemon Cream Pots for Later Full GAPS.

Recommended Equipment

A small saucepan for the honey and water
A blender or food processor for the kiwi
An ice cream maker
A covered freezer container

Next Steps

The Sweet Snacks, GAPS Style collection is coming soon, with more measured Full GAPS treats like this one.

Ebonie Garnica