Again, according to Wiki, "raw kiwifruit is also rich in the protein-dissolving enzyme actinidin", which makes "raw kiwi unsuitable for use in desserts containing milk or any other dairy products... because it soon begins to dissolve milk proteins." This effectively eliminates kiwi ice cream, kiwi panna cotta, kiwi creme brulee and a host of other kiwi-dairy impossibilities.
Beachnight friends Mark and Ilene have kiwi vines growing at their place which are loaded with fruit. They brought us a large shopping bag full earlier this month which we ate, and ate, and ate, until we could eat no more.
I used Splenda-Sugar Blend to make the simple syrup for the sorbet base, cutting the sugar content by just half. You have my blessings if you want to lower the carb count even more and use Splenda granular.
Adapted from The Ultimate Ice Cream Book by Bruce Weinstein
1 1/2 pounds ripe kiwis, peeled and cut into chunks
3/8 cup plus 1 tablespoon Splenda-Sugar Blend
3/4 cup water
juice of 1 lime
1/2 teaspoon vanilla extract (no sugar added)
Using an ice cream maker, process the kiwi mixture according to the manufacturer's directions. The sorbet will be at a soft-serve stage after about 25 minutes. It can be made firmer by freezing it in an airtight container for several hours.