- 1/2 pound kiwi fruit
- 3/4 cup sugar
- 2/3 cup fresh lemon juice (around 2 to 3 large lemons)
- 1/2 cup Midori liquor
- 2 tablespoons light corn syrup
- 1/2 cup cold water
- fresh raspberries
- Cut the kiwi in half and using a spoon, scoop out the flesh. Place in the bowl of a food processor. Add the sugar, lemon juice, Midori, corn syrup and water. Place in the refrigerator to chill for around 1 hour. Blend well. Place in an ice cream maker and freeze according to manufacturer’s directions. Serve with the fresh berries.
- If you don’t have an ice cream maker: place the blended kiwi mixture in a freezer-safe dish, cover with plastic wrap and freeze 8 hours or up to overnight. Process in a food processor or blender until smooth. Do not over process! Freeze again until firm, preferably overnight.