Serves: 2
Total Calories: 420
In a small saucepan, mix water, sugar and corn syrup. Stirring over high heat, cook until sugar dissolves. Remove from heat.
Peel kiwifruit and place in a food processor bowl or blender container. Cover and process or blend until pureed (you will need 3/4 cup). Stir into sugar mixture with lemon rind and juice. Pour into an 8 x 8 x 2-inch baking pan. Cover and freeze for 1 hour or until firm but not hard.
Break into pieces. Transfer to a chilled small mixer bowl. With chilled beaters, beat at low speed until smooth and fluffy but not melted. Serve immediately or cover and freeze up to 2 hours or until firm enough to scoop but not hard.
Serve in chilled dessert dishes with fresh strawberries if desired.
This Kiwifruit Sorbetti recipe is from the Ice Cream And Frozen Desserts Cookbook. Download this Cookbook today.
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