Kiwi Purée Lime Sorbet

Use Purée Kiwi, Frozen, Boiron (1kg) to make this recipe. Kiwi purée makes a fresh sorbet with natural fruit body. Lime sharpens the finish, but it should be added gradually because both fruits bring acidity.

At a glance

• Yield: 6
• Preparation: 15 minutes
• Cooking: 5 minutes
• Chilling or freezing: 6 hours

Purée Kiwi, Frozen — Boiron (1kg)

£13.43

● In stock

In den Warenkorb legen

Ingredients

• 500g kiwi purée, thawed
• 160ml water
• 140g caster sugar
• 35g liquid glucose
• 20ml lime juice, plus more to taste
• 1 pinch fine sea salt

Method

1. Heat water, sugar, glucose and salt just until dissolved. Cool completely.
2. Whisk the cold syrup into the kiwi purée. Add half the lime juice, taste, then add more if needed.
3. Chill for two hours and churn until softly frozen.
4. Transfer to a covered container and freeze for four hours. Soften briefly before scooping.

Why this recipe works

Kiwi's fruit solids contribute body, while glucose limits the formation of large ice crystals. Adding lime by taste keeps the sorbet vivid without becoming aggressively sharp.

Practical tips and variations

• Do not boil the kiwi purée if preserving fresh colour is the priority.
• For a no-machine method, freeze in a shallow tray and whisk every 30 minutes for three hours.
• Use chilled serving bowls because sorbet softens quickly.

Serving and storage

Keep covered in the freezer for up to two weeks. Press baking paper onto the surface to reduce ice crystals.

Frequently asked questions

Why is my kiwi sorbet hard?

It may contain too little sugar or have frozen too slowly. Let it soften briefly before serving.

Can I omit lime?

Yes. Taste the base first; kiwi may provide enough acidity on its own.

Can I use glucose syrup?

Yes. Liquid glucose syrup is the ingredient intended in this formula.