Instructions: 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 cups champagne for the sugar syrup & omit the vanilla. Do not cook.

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