6 cups fresh peeled, chopped ripe kiwis, semi-soft and very sweet
¼ cup agave nectar, honey, or granulated sugar (optional)
¼ cup lemon extra virgin olive oil
Put the chopped kiwis in the freezer ½ hour before pureeing them. Put the chilled kiwis into a blender along with the sweetener of choice, if using. Blend to a puree. With the motor running, pour in the olive oil to somewhat emulsify and pour the entire mixture into the bowl of your ice cream machine. If necessary, based on your ice cream makers instructions, chill the bowl ahead of time (if your ice cream maker has a built-in compressor skip this step). Chill and enjoy!
Makes 6 ½ cups of sorbet or approximately 12 servings.