Golden Kiwi Sorbet

Bring sugar to a boil with water and thicken to syrup, then let cool.

Peel and mash the kiwis. Cut the lemon in half and squeeze.

Mix the syrup and lemon juice with the kiwi puree.

Place the mixture in the freezer and stir vigorously at intervals of about half an hour. The more often this process is repeated, the creamier the sorbet will be.

When the sorbet begins to take on a creamy, icy consistency, beat the egg whites, gradually adding the sugar and beating until firm. Mix the whipped cream into the sorbet and chill again. For a creamier consistency, continue to stir regularly until the sorbet is firm.

Serve the finished sorbet decorated with kiwi slices and mint.

Preparation Tip:

If you want it more substantial, you can pour the Golden Kiwi sorbet into glasses and top with sparkling wine.

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