8-10 kiwi, peeled
1/2 cup sugar
1/2 cup water
2 tablespoons lime juice
In a small pan, heat water and sugar until sugar is dissolved. Cool the syrup. In a blender or food processor, pulse syrup, juice and kiwi until almost smooth. Pour the mixture in an ice cream maker and freeze about 30 minutes. Eat as is, or freeze until it acquires a firmer texture.
*This yields about four modest servings. It can easily be doubled or even tripled to feed a crowd.
This is one the quickest and healthiest ways to keep cool this summer. It is fat free, vegan and yields maximum reward for minimal effort. The only drawback that I can see is that often, in Maryland at any rate, kiwi (or kiwifruit for you non-North Americans) can be rather expensive. I was lucky to find a box of about 15 kiwi for under $2 at a local Korean market. Generally, kiwi run about two kiwi for $1 and I rarely get a chance to base a whole recipe around them. I was so excited about my bargain, I rushed home and made this recipe. It really lets the sweet tartness of the kiwi shine through.