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1 c Sugar
1/2 c Sugar
1 Vanilla bean, split -=OR=- 1 ts Vanilla extract
1 tb Cointreau, optional
2 tb Lemon juice
Kiwi slices to garnish
Make a syrup by combining the water, sugar & vanilla bean (if using
extract, do not add now) in a non-corrosive pot & bring to a boil.
Simmer fro 5 minutes. Remove from heat & cool. Peel kiwis & puree
them. Strain the syrup & discard vanilla bean. Combine the syrup
with rest of the ingredients, including vanilla extract if using.
Freeze following the steps for freezing Lemon Sorbet.
VARIATION: Kiwi Champagne Sorbet. Substitute 1 1/2 c champagne for
the sugar syrup & omit the vanilla. Do not cook.
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