Yield: 4 servings
|½ cup||Light corn syrup|
|4 eaches||Kiwifruit; pared|
|5 tablespoons||Lemon juice|
|¼ teaspoon||Lemon peel; grated|
Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved. Puree kiwi in food processor or blender to equal ¾ cup puree. Add lemon juice, peel and sugar mix.
Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid.
When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy.
Return it to the freezer for approximately 2 hours or until firm enough to scoop.