Peel and chop 4-5 ripe kiwis into small pieces.

Blend the chopped kiwis with sugar, filtered water, and lime juice until smooth.

Pour the mixture into a saucepan and heat over medium for about 5 minutes until the sugar dissolves.

Cool the mixture to room temperature, then chill in the refrigerator for at least 1 hour.

Pour the chilled mixture into an ice cream maker and churn until it reaches a soft-serve consistency.

Transfer the sorbet to an airtight container and freeze for at least 4 hours before serving.