Start by peeling and chopping about four ripe kiwis into small pieces; aim for uniform pieces, roughly one inch in size.

In a blender, combine the chopped kiwis, half a cup of sugar, a tablespoon of lemon juice, and half a cup of water. Blend on high until smooth, around 30 seconds.

Pour the blended kiwi mixture into a shallow container, spreading it evenly to ensure quick freezing. Freeze for about 4 hours, or until fully solid.

Before serving, let it sit at room temperature for about 5-10 minutes for easier scooping. Use a sturdy scoop to serve the sorbet into chilled bowls.