8-10 Sungold Kiwifruit, peeled and chopped
2 tbsp Zespri green Kiwifruit chunks
1 tbsp lemon juice (for the khatta)
3 strands Saffron in warm water
Place saffron sugar & water in a saucepan & stir over low heat until the sugar dissolves
Remove from heat & cool.
Puree the Sungold Kiwifruit and lemon juice in blender.
Strain the puree to get a fine pulp.
Stir the puree into the sugar syrup and mix well.
Put the Green kiwifruit chunks at the bottom of shot glasses or popsicle tray and add pulp on top and freeze.