Start by making simple syrup – combine the sugar and water in a small saucepan over medium heat. Stir occasionally until you see the sugar completely dissolve and the liquid turns crystal clear, about 3-4 minutes. You don’t need to let it boil. Take it off the heat and let it cool to room temperature – this usually takes about 20 minutes.

While the syrup cools, peel your kiwis. I find it easiest to cut off both ends, then use a spoon to get between the flesh and the fuzzy skin – the skin should slide right off in one piece. Cut each kiwi into rough chunks.

Toss your kiwi chunks into a blender along with the cooled simple syrup, lemon juice, corn syrup (this helps prevent ice crystals), and that pinch of salt. Blend until super smooth – about 30-45 seconds. You’re looking for a completely smooth consistency with no little black seeds visible.

Pour the mixture through a fine-mesh strainer into a bowl, using the back of a spoon to press it through. This gets rid of any remaining seeds and pulp that might make your sorbet grainy. The mixture should be a beautiful bright green.

Cover the bowl with plastic wrap and refrigerate until thoroughly chilled, at least 4 hours but preferably overnight. A cold base will freeze much better and give you a smoother texture.

Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. For most machines, this takes about 20-25 minutes. You’ll know it’s ready when the sorbet looks thick and creamy, like a soft-serve consistency.

Transfer to a freezer container and freeze for at least 2 hours before serving. The sorbet will be quite firm straight from the freezer, so let it sit at room temperature for about 5 minutes before scooping.