Kiwi Mint Sorbet Shells (Print Version)

Kiwi sorbet with mint, served inside hollowed kiwis. A tangy, refreshing frozen treat with a natural presentation.

# What You'll Need:

→ Kiwi Shells

01 - 6 large ripe but firm kiwis

→ Sorbet

02 - Scooped flesh from 6 large kiwis
03 - Juice of 1/2 lemon
04 - 2 tablespoons granulated sugar, or to taste
05 - 4 to 5 fresh mint leaves

→ To Serve (optional)

06 - Thin kiwi slices
07 - Fresh mint sprigs

# Steps to Follow:

01 - Slice 1/4 inch from the stem end of each kiwi. Using a spoon, gently scoop out the flesh, keeping the skins intact. Place shells upright on a tray and freeze until firm.
02 - Combine scooped kiwi flesh, lemon juice, granulated sugar, and mint leaves in a blender. Blend until the mixture is completely smooth.
03 - Chill the purée, then churn in an ice cream maker for 20 to 25 minutes until thick. If an ice cream maker is unavailable, spread the mixture in a shallow freezer-safe dish and stir with a fork every 30 minutes for 2 to 3 hours.
04 - Spoon the sorbet into the frozen kiwi shells. Level the tops and return the filled shells to the freezer for an additional 2 to 3 hours until firm.
05 - Garnish each sorbet shell with fresh mint sprigs or thin kiwi slices as desired. Serve frozen in egg cups or small glasses for stability.

# Additional Tips::

01 -
  • Uses only a handful of fresh ingredients
  • Dairy-free and gluten-free for everybody at the table
  • Built-in single servings that look gorgeous on a party platter
  • No added coloring or artificial flavors
02 -
  • Each shell is naturally portioned and makes entertaining easy
  • Low in calories but feels totally indulgent on a hot day
  • A great way to use slightly overripe fruit that is still firm enough to scoop
03 -
  • Letting the scooped kiwi flesh and lemon juice sit for five minutes before blending helps the sugar dissolve and brings out the best flavor
  • If using an ice cream maker chill the mixture in the fridge for twenty minutes before churning It makes a smoother sorbet
  • Never skip freezing the empty kraft shells first this keeps them sturdy and prevents any melting mess when you add the sorbet
Return