Instructions

1. Cut kiwis in half and remove skins (I used a large spoon to scoop them out). Place in blender and pulse 3-4 times; enough for everything to do a once around on the mixing blade. Pour in sugar and lime juice and pulse 6-8 more times, until the kiwis liquify and no chunks remain. Do not over mix, or you will break the kiwi seeds.
2. Pour mixture into a plastic bag and seal, removing any air from inside the bag. Allow to chill in freezer for at least 45 minutes.
3. Once chilled, churn your sorbet in an ice cream machine according to your manufacturer’s instructions. Scoop into freezer-proof container and allow to chill for at least 4 more hours, preferably overnight.