Kiwifruit Sorbet

6 kiwifruits, peeled

2/3 cup sugar

1 1/2 cups water

1/2 cup fresh lemon juice

12 fresh mint leaves, thinly sliced

1 egg white

3 Tbs. Cointreau or other liqueur of
choice (optional)

For the garnish:

Lemon zest strips

Sliced peeled kiwifruits
 

In a blender, puree the kiwifruits just until smooth. Do not overblend or the seeds will break up and make the puree bitter. Measure out 2 cups puree. Set aside. In a saucepan over medium heat, combine the sugar and water and bring to a boil, stirring to dissolve the sugar. Simmer the syrup for 5 minutes. Let cool, then chill for 2 hours. In a bowl, combine the kiwi puree, lemon juice, mint and cold syrup and stir to combine. Pour into a shallow metal baking pan and freeze until icy, about 4 hours. Process in a food processor or beat with an electric mixer until smooth. Add the egg white and liqueur, and process or beat until fluffy. Refreeze until firm, about 4 hours, then beat again. Pack the sorbet into a container and freeze completely, 4 hours more.

Serve in chilled glasses, garnished with lemon zest and sliced kiwifruits. Serves 6 to 8