Makes 3-1/2 cups

1-1/2 pounds kiwifruit

½ cup sugar

Optional: a few drops kirsch

Peel the kiwifruit with a sharp knife and purée thoroughly in a food processor or blender. You should have more than 2 cups of purée.

In a small saucepan heat the sugar with ½ cup of the purée just long enough for the sugar to dissolve. (Pass half of the remaining purée through a sieve to remove some seeds if desired. Discard the seeds.)

Combine the purées. Taste and adjust the seasoning with sugar, lemon juice and a few drops of kirsch if desired. Cover and refrigerate.

When the sherbet mix is cold, freeze according to the instructions for your ice cream maker.