Combine water, sugar and corn syrup in saucepan. cook and stir 2 minutes or until sugar is dissolved. Puree kiwifruit in food processor or blender to equal 0.75 cup puree. Add lemon juice, lemon peel and sugar mixture. Pour into shallow metal pan; freeze about 1 hour or until firm but not solid. Spoon into chilled bowl and beat with electric mixer until light and fluffy. Return to freezer; freeze 2 hours or until firm enough to scoop.