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Ingredients
- 2 pounds (1 kg) ripe kiwifruits (about 10 to 15 kiwi)
- 1 1/3 cups (330 ml) water
- 3/4 cup (150 g) sugar
Method
- Peel the kiwifruits and remove the tough nubbins just inside the stem ends.
- Cut the kiwifruits into small pieces and puree in a blender or food processor with the water and sugar until smooth.
- Freeze according to the instructions for freezing granita on page 145.
- Serve Kiwifruit Granita with Tangerine Sorbet (page 119).
