Ingredients

• 1 cup sugar
• ¾ cup water or use a little lemon juice
• 3 cups chopped fresh golden kiwifruit
• 3 Tblsp lemon juice

Method

1. Place the sugar and water into a saucepan and stir over a low heat until dissolved. Chill.
2. Puree the yellow kiwifruit into a food processor with the lemon juice and then pour in the cold sugar syrup.
3. Place the sorbet into a lidded freezer-proof container and freeze 4 hours. Remove and beat for 2-3 minutes with an electric beater. Return to the freezer and repeat once more. Freeze until firm.

Cooks Tips

- If you have an icecream machine freeze according to the manufacturer's instructions. - Add 2-3 Tblsp of Grand Mariner, Cointreau, White Rum or Galliano if wished.