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CALIFORNIA AVOCADO SORBET
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Rating

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1 Ratings | 1 Comment(s)

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  • Preparation

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  • Cook Time

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  • Total Time

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Recipe Provided By

Ingredients

  • 1.000 1 cup
    sugar
  • 1.000 1 cup
    light corn syrup
  • 2.000 2 cups
    water
  • 1.000 1 tsp.
    grated lime peel
  • 3.000 3
    California avocados, seeded, peeled and mashed
  • 2.000 2 Tbsp.
    lemon juice
  • 1.000 1 Tbsp.
    lime juice
  • 0.000
    Fresh raspberries and crisp cookies, optional

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Instructions

  1. Bring sugar, corn syrup and water to boil in large saucepan.
  2. Remove from heat; stir in lime peel.
  3. Cool 50 to 60 minutes.
  4. Blend avocados and lemon and lime juice in blender or food processor until smooth.
  5. Add cooled sugar mixture; blend until thoroughly combined.
  6. Pour into 13 x 9 x 2 inch pan or 2 smaller pans so depth is about 1/2 inch.
  7. Freeze 1 hour.
  8. Remove sorbet from freezer, beat 2 to 3 minutes until light and creamy.
  9. Pour back into pan; cover with plastic wrap and freeze until firm, about 4 hours.
  10. Serve sorbet with fresh raspberries and crisp cookies.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

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Comments

  • best sorbet ever

    I was out of limes so i substituted with lemon juice & zest with about 1/2 c. orange juice & juiced 2 clementines just for a more citrus flavor just to try it and i used 3 small avocados instead of the large. It turned out with a great citrus flavor but it needed more avocado flavor. The texture was very creamy and great though! & I'd like to try storing in the ice cream carton just because keeping a 13x9x2 pan in a stuffed freezer is a bit tough.

    Submitted By michelle - Oct 27, 2011

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