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Thai Basil Kiwi Sorbet

Kiwi Sorbet

September is month full of holidays – both religious and personal since Joey and I are both September babies.  I always look forward to what new kitchen gadget will be added to my collection and this year did not disappoint!  I got an amazing new Doctor Who apron (cuz apron’s are cool), along with a Kitchen Aid Food Processor, and the ice cream attachment for my stand mixer.  While the food processor is currently in storage, look for a future post on all that, the ice cream attachment went straight to the freezer.  After looking at the instruction booklet I decided to go with a sorbet, that way I could figure out the basics of the machine before moving on to a more elaborate creation.  One of the /52weeksofcooking challenges I missed earlier this summer was to use tropical fruit, so I decided this was the perfect opportunity to knock that out!  To add a POP to my sorbet I picked some fresh Thai Basil from my garden, thinking that might enhance the sourness of the kiwi I decided to pick up at the store.

Thai Basil Kiwi Sorbet

Serves: Makes 4 Cups


6 kiwi fruits, about 2 cups cut and squished (with juices!)

1 cup simple syrup

2 tbsp thai basil, minced

2 cups water


  1. The night before place ice cream attachment in the freezer. Once frozen attach to the stand mixer. Add all the ingredients to mixer and set stand mixer to 1. Allow to mix for 15 minutes, and then pour the sorbet in to a freezer safe container.
  2. Seal and freeze for at least 2 hours - then enjoy!


these instructions are based on my Kitchen Aid Ice Cream attachment so adjust as needed!

Simple syrup is something I normally keep on hand, mostly for iced coffees but it’s insanely easy to make.  Just bring equal parts sugar and water to a boil, then turn to a simmer and stir for 15 minutes before placing in an ice bath.  Chill and then place in the fridge until it’s ready!

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