Ingredients
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
Preparation
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
