Sorbet (yields approx. 600 ml)
Bring the water and sugar to the boil in a small pan, stirring occasionally. Reduce the heat, simmer until the liquid turns syrupy, pour into a measuring cup, leave to cool.
Add the mint, lemon juice and kiwis, puree, pour into a wide container.
Cover the mixture and freeze for approx. 4 hrs., stirring thoroughly 2-3 times.
Beat the butter and icing sugar until light and creamy. Mix in the flour. Beat the egg whites with the salt until stiff, carefully fold into the mixture along with half of the sesame seeds. Spoon 8 mounds of dough (1 tbsp each) onto a baking tray lined with baking paper, spread each mound into an 8 cm circle, sprinkle with the remaining sesame seeds.
Bake for 6-8 mins. in the centre of an oven preheated to 200°C. Slide the crackers and baking paper onto a cooling rack and leave to cool. Serve with the sorbet.