For the sorbet: Peel the kiwis, puree and then strain through a sieve.
Boil sugar with 5 tablespoons of water until syrupy, then let cool.
Stir together the sugar syrup, kiwi puree, lemon juice, lemon zest, kiwi liqueur, and the wine.
Beat the egg white until stiff and fold into the mixture. Pour into a shallow metal tray and freeze, stirring occasionally in the freezer or finish in an ice cream maker.
For serving: Scoop the sorbet into dessert glasses, top each a dab of whipped cream and serve garnished with lemon balm leaves and cocktail skewers (with kiwi pieced and cocktail cherries).