This is a very refreshing sorbet, to help you through the dog days of summer. The addition of the melon liqueur is quite interesting and only seems to amplify the kiwi flavour while allowing the sorbet to freeze but still be scoopable.
Top the sorbet off with chopped fresh kiwi and serve after a large meal. There is always room for kiwi sorbet.
Come to think of it, a scoop of kiwi sorbet in your prosecco would be quite a tasty treat too...
adapted from the Ben&Jerry's Homemade Ice Cream and Dessert Book
Makes 1 quart
3 ripe kiwis, peeled and chopped
¾ cup sugar
Juice of 1 large or 2 small/med lemons
½ cup melon liqueur, such as Midori
2 tbsp light corn syrup
2 cups cold water
1. Combine the kiwis, sugar, and lemon juice in a mixing bowl. Refrigerate, covered, at least 1 hour.
2. When ready to freeze the sorbet, mash the kiwis until puréed. Add the liqueur, corn syrup, and water and stir until blended.
3. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.