Ingredients:
6 kiwi fruit, peeled
130ml water
130g sugar
3 tsp freshly-squeezed lemon juice
Method:
Add the sugar and water to a saucepan. Heat gently until the sugar dissolves then bring to a boil and immediately take off the heat then set aside to cool. Meanwhile, roughly chop the kiwi fruit and add to a blender along with the lemon juice. Render to a smooth purée.
When the syrup solution is cool mix-in the kiwi fruit purée then pour the mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions.
Alternatively, if you don't have an ice cream making machine, pour the mixture into a non-metallic freezer-proof dish then cover with a lid and place in the freezer. Freeze until the sorbet is almost firm (but still a little liquid). Cut the sorbet into chunks and place in a blender. Process until smooth then transfer the sorbet back into the dish and freeze again until almost firm.
Once again chop the sorbet into pieces and process until smooth. This gets rid of all the ice crystals and makes the sorbet very smooth, which is what you want. Return to the freezer-proof dish and freeze completely. To serve, allow the sorbet to soften for 5 to 10 minutes at room temperature then spoon into dessert glasses and serve, garnished with a sprig of fresh mint.
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