- 3/4 C. plus 2 T. sugar
- 3/4 C. water
- 3-4 medium-size ripe kiwis
- 1 C. sliced fresh strawberries
- juice of 1 lime
- 1/2 t. vanilla extract
Peel the kiwis and cut into quarters. Place the kiwis and the berry slices in blender with the cooled syrup, lime juice and vanilla. Blend on low until the mixture is smooth, about 1 minute. Refrigerate until cold, or overnight.
Stir the chilled mixture, then freeze in one or two batches in an ice cream maker according to the maker's instructions. When finished, the sorbet will be soft but ready to eat; for a firmer texture, transfer to a freezer-safe container and freeze at least 2 hours.