Total Time
3hrs 2mins
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Combine water, sugar and corn syrup in saucepan.
  2. Cook and stir 2 minutes or until sugar is dissolved.
  3. Puree kiwi in food processor or blender to equal 3/4 cup puree.
  4. Add lemon juice, peel and sugar mix.
  5. Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid.
  6. When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy.
  7. Return it to the freezer for approximately 2 hours or until firm enough to scoop.

Reviews

(5)
Most Helpful

I didn't have any kiwis, so I used a large mango that was about to go bad. It turned out quite nice, although my husband found that the lemon was over powering. I would suggest maybe 3-3.5tbsp of the lemon juice instead of 5. I also found that in the freeze above my fridge, the gelato did not harden until the next day. Other wise very easy to make and tasty.

Nye McClelland July 19, 2001

I like the taste of this, and my kids did too. I was trying to find a way to use up some overripe kiwis, and was happy to find this. They must have been smaller kiwis though, because I needed to use 6 to get 3/4 cup of puree. I think this will be a great recipe to try in the summer as it is very refreshing.

cookinmom76 January 12, 2009

I only had 2 kiwi, so I halved the recipe. Delicious! Even my 7 year old granddaughter liked it and she is not too fond of kiwi. I like that the recipe is simple and does not contain heavy cream or half and half. Thanks.

Madray7 July 31, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a