DIRECTIONS

1. Add the sugar, water, and key lime juice, together in a saucepan over medium
   heat. Mix well, until the sugar dissolves and cook for 5-6 additional minutes until
   thickened. Take care not scorch the mixture. Let cool.
2.  Add the kiwi, coconut milk and about half the key lime syrup in a blender. Blend
   until the kiwi is blended smooth. You can strain the seeds if you prefer but it is
   not required.
3.  Stir in lime zest.
4.  Test the sorbet for sweetness and add more syrup as needed.
5.  Pour into high sided bread pan and freeze for two hours or until desired
   consistency.

NOTES

Sorbet base should have a strong, pronounced sweetness when liquid. The frozen result will be much more mellow than it presents when liquid. You can also churn this sorbet in an ice cream maker after mixture has been refrigerated for 90 minutes.