1 c. water
1/2 c. light corn syrup
5 tbsp. lemon juice
1/2 c. sugar
4 kiwi fruit, pared
1/4 tsp. lemon peel, grated

Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved. Puree kiwi in food processor or blender to equal 3/4 cup puree. Add lemon juice, peel and sugar; mix.

Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid. When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy. Return it to the freezer for approximately 2 hours or until firm enough to scoop.