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Kiwi Sorbet Recipe

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  • Yield: 6; makes around 1 quart 1x


  • 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


  1. 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.
  2. 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.