1/3 lb fresh kiwis, peel & dice
3/4 Cup granulated sugar
Juice of 1 or 2 medium lemons
1/2 cup Melon Liqueur, such as midori
2 Tbsp light corn syrup
2 Cups cold water
Combine kiwis, sugar and lemon juice in a mixing bowl. Refrigerate covered at least 1-hour.
When ready to freeze the sorbet, mash the kiwis until pureed.
Add liqueur, corn syrup & water, stir to blend.
Transfer mixture to ice cream maker and freeze as usual.
Makes 1 quart
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