In a medium saucepan over medium heat, combine 3/4 cup granulated sugar and 1 cup water. Stir constantly until the sugar fully dissolves, about 3–5 minutes. Remove from heat and allow to cool.

Peel and quarter 6 ripe kiwis. Blend kiwi pieces on high until smooth, about 30 seconds to 1 minute.

Strain the pureed kiwi through a fine mesh sieve for a smoother texture if desired, using a spoon to press the puree through.

In a large mixing bowl, combine the strained kiwi puree, cooled sugar syrup, and lemon juice. Stir well and refrigerate for about 2 hours.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until soft-serve consistency, around 20 minutes. Alternatively, freeze in a shallow container, stirring every 30 minutes.

Serve immediately for a soft texture, or transfer to an airtight container to freeze until firm. Enjoy!