3 cups water

2 ½ tablespoons jasmine green tea or unflavored green tea leaves (see note)

¾cup sugar

¼teaspoon lime or lemon extract

8 kiwis, peeled and halved

Bring water to not quite the boiling point in a small saucepan that is not made of aluminum. Remove from heat and stir in tea leaves.

Cover and allow tea to steep 5 minutes. Strain and put tea back in the saucepan. Add sugar. Over medium heat, stir until sugar is dissolved. Raise heat to high and simmer about 5 minutes, or until tea becomes syrupy. Stir in extract. Set aside until room temperature.

Place kiwis and tea syrup in a blender or food processor and puree until smooth. Taste and, if desired, blend in a little more sugar or extract. Pour mixture into an ice-cream maker and follow manufacturer’s directions for making sorbet. (Ice-cream makers create a slightly less icy texture.)

Or, use a shallow pan and cover mixture with plastic wrap, pressing down so it makes contact with the mixture, and place in freezer. Using a fork, mash and re-blend mixture every hour for about 4 hours, re-covering pan with plastic wrap after each re-mixing. After the fourth hour, transfer sorbet to a container that will hold 5 cups. Cover and store in freezer until ready to use.

Allow frozen sorbet to slightly soften before serving. If desired, serve with slices of kiwi or fruit of a contrasting color, such as strawberries, peaches or nectarines.

NOTE: In addition to loose tea, tea removed from tea bags can be used, but the latter must be measured before brewing, as the amount of tea can vary according to brand and type.

MAKES 10 SERVINGS.

Nutrients per serving: 102 calories, 0 fat, 26 grams carbohydrates, less than 1 gram protein, 2 grams dietary fiber, 4 mg sodium.