1. Put sugar in a heavy vessel.

2. Add water, and heat, without stirring on medium low heat.

3. Once sugar dissolves, and water starts boiling, stir a little.

4. Simmer for 5 minutes. Keep aside to cool.

5. To prepare pulp, take 3-1/2 to 4 cups kiwi pieces.

6. Remove all seeds, run in a mixie till smooth.

7. Make sure there are no seeds in the pulp.

8. Do not add water while preparing pulp.

9. Add lemon juice, mix well.

10. Add cooled sugar syrup, mix with spoon.

11. Set mixture in lidded container in freezer, till softly set.

12. Remove from freezer, beat till smooth, but do not allow to melt.

13. Return to container, refreeze.

14. Beat again, and return to freezer, till well set.

15. Serve in scoops accompanied with segments of oranges, melon, a sprig of mint leaves,etc.

Making time: 30 minutes
Makes: 6 scoops
Shelflife: 2-3 days in freezer

Variations: Yellow melon pulp can also be used instead of kiwi pulp