Easy Peasy Kiwi Sorbet 
TOTALLY refreshing homemade FROZEN Summertime treats! My FAVORITE type because…well…I have major control issues 
…I like to control the quality of ingredients that go into my family’s food! Maybe you too?!
Kiwis are an incredibly nutrient-dense fruit. They are a good source of fiber, full of antioxidants, and packed with vitamin C. Just 1 cup of kiwi provides around 270 percent of the daily recommended value of vitamin C.
Bring it on!
I LOVE the bright addition of fresh lime to this recipe and I really think you’ll enjoy it! 
The sweetness factor is such a PERSONAL preference, so please consider this when adding in the honey. If you typically do not like things overly sweet then add only 2 Tablespoons or skip the honey altogether. If you LOVE yo’ sweets, that’s ok – then you’ll likely want the 1/4 cup of raw honey as written in the recipe. 
Also, super-ripe kiwis are quite sweet, whereas other kiwis are rather sour. Adjust sweetener as needed.
Go a step further and dust with a bit of lime zest, and garnish with lime wedges and fresh mint leaves! 
6 servings
Ingredients:
- 15 ripe and juicy kiwis, peeled and cubed
- 1/4 cup raw honey
- 1 Tbsp fresh squeezed lime juice
- 1 tsp fresh lime zest
- 4-5 Tbsps unsweetened coconut milk or coconut water
Instructions:
Line one large (or 2 smaller) baking trays with parchment paper.
Peel your kiwis and chop them as shown, then arrange them in a single layer onto the prepared trays.
Freeze for at least 2 hours to overnight.
Place your frozen kiwi into a high-speed food processor or blender. Add in the lime juice, zest, and coconut milk/water.
Start with less coconut water/milk, then slowly add more as you see necessary to get your sorbet blended into a smooth consistency.
Process until smooth. You’ll likely need to pulse and scrape down the sides with a spatula in between pulses.
If you like the soft-serve texture you can serve immediately.
Alternatively, transfer into a clean container and freeze for 2-3 hours for a firmer sorbet.
Stays good in the freezer for up to 2 weeks.
Enjoy!
Rachel
Ingredients
- 15 ripe and juicy kiwis, peeled and cubed
- 1/4 cup raw honey
- 1 Tbsp fresh squeezed lime juice
- 1 tsp fresh lime zest
- 4-5 Tbsps unsweetened coconut milk or coconut water
Instructions
- Line one large (or 2 smaller) baking trays with parchment paper.
- Peel your kiwis and chop them as shown, then arrange them in a single layer onto the prepared trays.
- Freeze for at least 2 hours to overnight.
- Place your frozen kiwi into a high-speed food processor or blender. Add in the lime juice, zest, and coconut milk/water.
- Start with less coconut water/milk, then slowly add more as you see necessary to get your sorbet blended into a smooth consistency.
- Process until smooth. You'll likely need to pulse and scrape down the sides with a spatula in between pulses.
- If you like the soft-serve texture you can serve immediately.
- Alternatively, transfer into a clean container and freeze for 2-3 hours for a firmer sorbet.
- Stays good in the freezer for up to 2 weeks.
- Enjoy!
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