Kiwi Lime Sorbet Recipe

Stir sugar, water and lime peel together in small saucepan. Bring to a boil, stirring until sugar is dissolved. Simmer 1 minute. Remove from heat, transfer to container, cool to room temperature, then refrigerate until cold.

Peel kiwis and quarter. Process in food processor with pulse motion until almost smooth. Don't overprocess or kiwis will become bitter. Strain sugar syrup mixture to remove lime peel. Stir syrup into kiwi purée until smooth. If using an ice cream machine, follow manufacturer's instructions.

Options: Freeze the mixture in an ice cube tray, until almost firm, about 2-1/2 hours. Spoon the mixture into a food processor and process until smooth and creamy. Or, transfer to a bowl and beat with an electric mixture until smooth and creamy. Pour into an airtight container and freeze until firm, about 1 hour.

To serve: transfer sorbet to refrigerator 15 to 30 minutes before serving to make scooping easier. Sorbet should not be served rock hard. Use within 2 to 3 days.