I saw kiwis on sale and decided now was the time to make kiwi sherbert. I got the fruit and started searching for a good recipe. I didn't find anything that I loved so I sort of combined a few and came up with this great recipe. I highly suggest using the egg whites; it keeps the sherbert softer and lighter.
2 pounds kiwis
1 cup water
2 cups sugar
1 to 2 teaspoons lemon juice
1 egg white (optional)
Peel and puree kiwis.
Put water and sugar in a pot and bring to a boil to make simple syrup. When all the sugar is dissolved take off of heat and let cool.
Mix together pureed kiwis, simple syrup and lemon juice. Put in fridge to cool (it could take up to 8 hours)
Put the mixture in the ice cream maker. Begin freezing according to manufacturer's instructions.
If you're using the egg white, whip the egg white until very frothy, but not yet at soft peak. Stop the ice cream maker briefly and fold in the egg white. Continue freezing until entirely frozen.
Keep in the freezer in an air tight container.