Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| ½ cup | Sugar |
| 1 each | Vanilla bean, split -=OR=- |
| 1 teaspoon | Vanilla extract |
| 8 eaches | Kiwis |
| 1 tablespoon | Cointreau, optional |
| 2 tablespoons | Lemon juice |
| Kiwi slices to garnish |
Make a syrup by combining the water, sugar & vanilla bean (if using extract, do not add now) in a non-corrosive pot & bring to a boil.
Simmer fro 5 minutes. Remove from heat & cool. Peel kiwis & puree them. Strain the syrup & discard vanilla bean. Combine the syrup with rest of the ingredients, including vanilla extract if using.
Freeze following the steps for freezing Lemon Sorbet.
VARIATION: Kiwi Champagne Sorbet. Substitute 1½ c champagne for the sugar syrup & omit the vanilla. Do not cook.
Jim Tarantino, "Sorbets!"
Submitted By LAWRENCE KELLIE On 11-23-94