Puree kiwi fruit pulp and strain through a sieve.
Boil sugar with 5 tablespoons water until syrupy, then allow to cool.
Combine the syrup, kiwi liqueur, kiwi fruit puree and lime juice.
Beat the egg whites until stiff, fold into fruit mixture, pour into a shallow metal baking pan and freeze, stirring occasionally.
To serve the sorbet, scoop into balls, divide among dessert glasses and garnish with a strawberry.