Kiwi-Lime Sorbet


  • ¾ cup sugar
  • 1 ¾ pounds kiwis (about 8), peeled
  • ½ cup frozen limeade concentrate

1. Puree all ingredients in processor. 2. Process in ice cream maker according to manufacturer's instructions. Transfer to container, cover, and freeze until solid, at least 3 hours. (Can be made 2 days ahead. Let stand at room temperature 30 minutes before serving.)

View full recipe at SpringPad


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