makes 2 quarts
- 15 very ripe kiwis
- 1/2 c sugar
- juice of 2 limes
Slice the kiwis in half. Using a spoon, carve out the meat of the kiwi, throwing away the hairy exterior.
Place kiwis in a food processor or blender and pulse a couple of times until the kiwis turn into a smooth puree. Be careful not to process too much, you don't want to pulverize the seeds.
Pour in your sugar and lime juice. Pulse a few more times. Let your ice cream chill in the freezer for at least two hours and up to overnight.
Following the instructions according to your manufacturer, turn on your ice cream machine, add the puree, and let it spin for 25 minutes. Place in a container and freeze for several more hours until the sorbet reaches your desired consistency.
Scoop and enjoy on it's own, with champagne, or with a creamy panna cotta or tangy yogurt.