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Kiwi-mint sherbet

Healthy vitamin C disguised in a delicious ice cream.

Preparation time 30 minutes


  • 10-12 large kiwi fruit
  • 4 tbsp lime juice
  • a large handful mint leaves
  • 5 tbsp elderflower honey (or 3 full tbsp of glucose)
  • 2 sheets of gelatin


Soak the gelatin sheets in cold water. Top, tail and peel the kiwis. Cut the flesh and purée in a blender. mix together with the sugar syrup, lime juice, finely chopped mint and a pinch of sea salt.

Pour through a coarse sieve or leave rough if you like. Warm the gelatin with 1 tbsp water in the pan and mix through the kiwi puree. Pour into an ice-cream maker and churn until frozen.

Or pour into a container and freeze for 2-3 hours until beginning to firm up, then whisk thoroughly to break up any crystals. Repeat this whisking twice more at hourly intervals. Freeze until solid.

Leave to soften in the fridge for 20 minutes before serving.

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