|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Ripe kiwi fruit||10 Large|
|Lemon juice||1⁄4 Cup (4 tbs) (2 Lemons)|
1. Combine the gelatin and the sugar in a small heavy saucepan. Stir in the water. Cook the mixture over low heat, stirring constantly, until the gelatin and sugar dissolve. Remove the saucepan from the heat; cool to room temperature.
2. Peel the kiwi fruit; pull out the hard core at the stem end by twisting and pulling. Slice or dice the fruit (you should have about 4 cups).
3. Place half of the kiwi and half of the lemon juice in the container of a food processor or blender. Cover; whirl until the kiwi is pureed. Strain the puree through a sieve into the cooled gelatin-sugar syrup in the saucepan. Puree the remaining kiwi with the lemon juice. Stir the puree, without straining, into the kiwi mixture in the saucepan. Pour the kiwi ice mixture into a shallow metal pan. Cover the pan and freeze until the ice is firm but not solid, for about 1 hour.
4. Spoon the ice into a medium-size bowl. Beat the ice with an electric mixer until light and fluffy; do not overheat. Return the ice to the pan and freeze until the ice is firm enough to scoop, for at least 3 hours or overnight.
5. To serve the ice, let stand at room temperature to soften slightly, for about 15 minutes. Scoop the ice into stemmed glasses. Garnish with half slices of kiwi and thin strips of lemon rind, if you wish.