1/4 cup Fruit-Sweetened Apple Jelly
2 tablespoons Brown Rice Syrup
6 slices Ginger Root finely minced
2 Organic Lemon grated zest
8 ripe Kiwi
1/2 cup Raspberries
8 sprigs Mint
Combine apple jelly, rice syrup, ginger, and lemon zest in a sauce pan over medium heat.
Cook, stirring constantly, until the jelly and syrup dissolve, 2 - 3 minutes. Set aside.
When the syrup has cooled to room temperature, strain into a bowl, cover and chill.
Peel and slice kiwis and place in a mixing bowl.
Toss gently with chilled syrup, taking care not to break the kiwi slices and spoon equal amounts into 4 dessert bowls.
Garnish liberally with raspberries and mint sprigs. Serve cold.