Categories: Desserts, Fruits 
      Yield: 6 servings 
  
      1 c  Sugar 
    1/2 c  Sugar 
      1 ea Vanilla bean, split -=OR=- 
      1 ts Vanilla extract 
      8 ea Kiwis 
      1 tb Cointreau, optional 
      2 tb Lemon juice 
           Kiwi slices to garnish 
  
  Make a syrup by combining the water, sugar & vanilla bean (if using 
  extract, do not add now) in a non-corrosive pot & bring to a boil. Simmer 
  fro 5 minutes.  Remove from heat & cool.  Peel kiwis & puree them. Strain 
  the syrup & discard vanilla bean.  Combine the syrup with rest of the 
  ingredients, including vanilla extract if using. Freeze following the steps 
  for freezing Lemon Sorbet. 
   
  VARIATION:  Kiwi Champagne Sorbet.  Substitute 1 1/2 c champagne for the 
  sugar syrup & omit the vanilla.  Do not cook. 
   
  Jim Tarantino, "Sorbets!"