Kiwi Fruit Sorbet

• 1 lb. (450 g.) granulated sugar
• 1½ pints (875

Make a syrup by heating together gently in a heavy pan the sugar and water. Boil fast for 4 minutes and allow to cool.

Peel and liquidise the kiwi fruit along with the zest and juice of the lemons. Add the sugar syrup and freeze.

When softly frozen, incorporate the lightly beaten egg whites and green colouring for the desired effect. Finish freezing.