kiwi sorbet

6 kiwifruits, peeled, 2/3 cup sugar, 1 1/2 cups water, 1/2 cup fresh lemon juice, 12 fresh mint leaves, thinly sliced, 1 egg white

For the garnish:Lemon zest strips, Sliced peeled kiwifruits
In a blender, puree the kiwifruits just until smooth. Do not overblend or the seeds will break up and make the puree bitter. Measure out 2 cups puree. Set aside.
In a saucepan over medium heat, combine the sugar and water and bring to a boil, stirring to dissolve the sugar. Simmer the syrup for 5 minutes. Let cool, then chill for 2 hours.
In a bowl, combine the kiwi puree, lemon juice, mint and cold syrup and stir to combine. Pour into a shallow metal baking pan and freeze until icy, about 4 hours. Process in a food processor or beat with an electric mixer until smooth. Add the egg white and process or beat until fluffy. Refreeze until firm, about 4 hours, then beat again. Pack the sorbet into a container and freeze completely, 4 hours more.
Serve in chilled glasses, garnished with lemon zest and sliced kiwifruits. Serves 6 to 8.