Serves 6
1 cup water
1 cup sugar
1 tablespoon lemon zest
½ cup lemon juice
1 large bunch fresh sorrel leaves
4 kiwis, pureed

Combine water, sugar, lemon zest and lemon juice in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Allow the mixture to cool. . Add fresh sorrel leaves (about 15-20 leaves only, no stems). Blend the mixture in a blender until ultra smooth and strain through a fine mesh strainer or cheese cloth. Add the kiwi puree and mix well. Pour into a metal baking pan (shallow) and freeze, scarping with a fork every 10 minutes. Scrape with fork to serve and garnish with a kiwi or lemon wheel.