Kiwi water ice

Recipe from: 3/1/2001 12:00:00 AM
Ingredients 3
Servings 4
Time 6 minutes plus 4-5 hours freezing time


  • 6
    ripe kiwi fruit
  • sugar syrup
  • 2
    small lemons, juice


1. Liquidise kiwi fruit and strain. 2. Measure pulp and add to equal quantity of sugar syrup. Add strained lemon juice. Adjust with a little water and lemon juice if too sweet. Chill. 3. Churn in an ice cream maker, or pour into a chilled container and cover, placing it in the coldest part of the freezer. 4. After an hour to 90 minutes, a firm ring will form around the edge. Loosen with a fork and beat with an electric hand beater until it is slushy. Cover and repeat this at least twice. Freeze until firm. It will keep for up to three weeks.

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