Go Back
–+ servings
Exactly four clear glass bowls of scoopable bright-green kiwi sorbet
Ebonie Garnica

Full GAPS Kiwi Sorbet

This four-ingredient kiwi sorbet blends fresh kiwi with raw honey, lemon juice, and water before churning in an ice cream maker. On Full GAPS, serve it between meals once raw fruit is tolerated.
Print Recipe Pin Recipe
Servings: 4 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3/4 cup filtered water
  • 1/3 cup raw honey
  • 2 cups peeled and pureed kiwi For the original two-cup puree batch, this is about 8 to 10 kiwi.
  • 2 tablespoons fresh lemon juice

Equipment

  • Small saucepan
  • Spoon
  • Blender or food processor
  • Measuring cup
  • Ice cream maker
  • Covered freezer container

Method
 

  1. Combine the filtered water and raw honey in a small saucepan.
  2. 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.
  3. Remove the pan from the heat.
  4. Peel the kiwi and puree the fruit in a blender or food processor. Measure the exact kiwi-puree amount shown above for the sorbet.
    Two cups kiwi puree with three-quarter cup water, one-third cup honey, and two tablespoons lemon juice
  5. Add the warm honey-water mixture and fresh lemon juice to the measured kiwi puree.
  6. Blend or process until the base is smooth and evenly green, with no separate streaks of honey water.
  7. Pour the mixture into an ice cream maker.
  8. Churn and freeze according to the ice cream maker's instructions, until the sorbet holds its shape when scooped.
    Kiwi sorbet at the scoopable endpoint in a stainless ice-cream-maker bowl
  9. Portion the finished sorbet into the number of servings shown.

Notes

Warm the honey and water over low heat only until dissolved; do not boil. Measure the exact kiwi-puree amount shown after peeling and pureeing; the original four-serving batch uses two cups. Churn and freeze according to your ice cream maker until the sorbet holds its shape when scooped. Serve between meals on Full GAPS after raw fruit is tolerated.

Tried this recipe?

Let us know how it was!