2 Cups very ripe, frozen Kiwi (peeled)
1 Cup sugar
1/2 Cup fresh lime juice
Process sugar in a food processor with metal blade for one minute to grind fine. Add the kiwi chunks in batches while adding a little lime juice to keep things breaking up. Use a rubber spatula to transfer the thick sorbet to a glass or plastic container. Re-freeze over night. Thaw for 20-30 minutes on the counter before serving. Scoop out with an ice cream scoop. Serve with a fortune cookie or a vanilla wafer.