a green and yellow recipe

Is it crazy to make sorbet in the winter? I think not, after all, if I want the next season to come early then why not start channeling spring colors now.

Kiwi Lemon Sorbet

4 fresh kiwis, peeled and cut into small pieces
1/2 c. sugar
juice of 3 medium lemons
2 T. light corn syrup
2 c. ice cold water

1. Combine kiwi, sugar and lemon juice in a mixing bowl.
2. Cover and refrigerate for one hour.
3. When ready to freeze, mash the kiwi to desired consistency; add corn syrup and water and stir until blended.
4. Transfer the mixture to your ice cream maker and freeze following manufacturer instructions.

Photo credit: @pixabay