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.
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