3 to 4 fresh kiwis, peeled
& cut into sm. pieces (approx. 1/3 lb.)
3/4 c. sugar
Juice of 1 lg. or 2 med. lemons (I
use 4 tbsp. lemon juice)
1/2 c. melon liqueur
2 tbsp. light corn syrup
2 c. cold water
Combine kiwis, sugar, lemon juice and melon liqueur in mixing
bowl. Refrigerate, covered at least 1 hour. When ready to
freeze, puree the mixture in blender, then add the corn syrup
and water, mix until blended. Pour mixture into ice cream maker
and freeze, following manufacturer's instructions. Can also be
poured into shallow pan and frozen in freezer, stirring at least
twice before fully frozen to break up ice crystals. Keep frozen
until serving time. Makes 1 quart.