3/4 cup sugar
2 cups water
zest and juice 1 grapefruit
6 large Zespri kiwifruit

Dissolve the sugar in water in a saucepan, add the zest and grapefruit juice and boil steadily for 10 minutes. Chill.
Peel, mash and strain the kiwifruit. There should be about 2 cups of pulp. Combine the pulp with equal amounts of cold syrup. Freeze in an ice cream machine. Alternatively, freeze in a suitable container in the deep freeze, until mushy. Beat well, then freeze until firm.