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Sugar syrup:

1 cup water

1 cup sugar

2-4" stems fresh mint


1 pound kiwifruit (1-2/3 cups pureed)

1 cup sugar syrup

1 tablespoon lemon juice




sugar syrup:  Heat the water and sugar stirring until the sugar dissolves.  Off the heat, crush the mint stems and steep them in the hot syrup for 10 minutes.  Strain the syrup and reserve.


Peel and puree the kiwifruit.  Stir in the sugar syrup and lemon juice.  Chill and freeze in an ice cream machine or ice cube tray.  If frozen in a tray, pulverize the cubes in a food processor before serving.  For optimal flavor and texture eat the sorbet on the same day it is prepared.



YIELD: about 3 cups...6 servings