Ingredients

Before you start

Method

1. Put a metal or glass bowl (or tray) into the freezer so that it will be cold when filling it with the sorbet mixture.
2. Combine the sugar and water in a saucepan. Bring to a boil then cook over low heat, with occasional stirring, 4-5 min, until the mixture becomes a clear syrup. Let it cool down in the refrigerator about 20 min.
3. Peel the kiwis then cut them into quarters, removing any fibrous parts. Chop the mint leaves. Put the kiwis and mint in a blender, then purée until smooth. Add the lemon juice, then combine the mixture with the syrup. Mix well. With ripe kiwis, the consistency of the mixture will be similar to a light soup. If it is too thin, just add more kiwis.
4. Pour the mixture into the chilled bowl, cover and chill in the freezer. After about 2 h, take the mixture out of the freezer, stir it using a whisk, then return it to the freezer. Repeat the same stirring operation after an additional hour in the freezer. In order to reduce the standing times between the stirring operations, you may distribute the mixture into 2 smaller containers, rather than just pouring it into 1, so that it will freeze more rapidly. This is particularly useful when preparing larger amounts.
5. Take the sorbet out of the freezer at least 15 min before serving, so that it will soften slightly. Garnish with a few mint leaves.

Remarks