Avocado Sorbet
This unexpected dessert transforms creamy avocados into a luxuriously smooth, pale green sorbet. The rich, buttery texture of the fruit pairs beautifully with the sharp brightness of lime and lemon, creating a refreshing palate cleanser that feels both indulgent and light. It’s a stunningly vibrant treat that surprises guests with its unique flavor profile—earthy yet citrusy, creamy yet icy. Perfect for summer gatherings, as a sophisticated intermezzo between savory courses, or simply as a guilt-free frozen indulgence on a hot afternoon. Serve it with a few fresh raspberries for a pop of color and tartness, or alongside crisp cookies for a delightful contrast in texture. It’s a testament to how versatile avocados can be beyond savory dishes.
Description
This unexpected dessert transforms creamy avocados into a luxuriously smooth, pale green sorbet. The rich, buttery texture of the fruit pairs beautifully with the sharp brightness of lime and lemon, creating a refreshing palate cleanser that feels both indulgent and light. It’s a stunningly vibrant treat that surprises guests with its unique flavor profile—earthy yet citrusy, creamy yet icy. Perfect for summer gatherings, as a sophisticated intermezzo between savory courses, or simply as a guilt-free frozen indulgence on a hot afternoon. Serve it with a few fresh raspberries for a pop of color and tartness, or alongside crisp cookies for a delightful contrast in texture. It’s a testament to how versatile avocados can be beyond savory dishes.
Ingredients
- 1 cup sugar
- 1 cup light corn syrup
- 2 cups water
- 1 teaspoon grated lime peel
- 3 avocados, seeded, peeled and mashed
- 2 tablespoons lemon juice
- 1 tablespoon lime juice Fresh raspberries and crisp cookies, optional
- 13 x 9 x 2 inch pan or 2 smaller pans so depth is about 1/2 inch.
Directions
- 1 Bring sugar, corn syrup and water to boil in large saucepan.
- 2
Remove from heat; stir in lime peel. Cool 50 to 60 minutes.- 3
Blend avocados and lemon and lime juice in blender or food processor until smooth.- 4
Add cooled sugar mixture; blend until thoroughly combined.- 5
Pour into pan. Freeze 1 hour.- 6
Remove sorbet from freezer, beat 2 to 3 minutes until light and creamy.- 7
Pour back into pan; cover with plastic wrap and freeze until firm, about 4 hours.- 8
Serve sorbet with fresh raspberries and crisp cookies.NoteFor best texture, ensure the sugar syrup is completely cool before blending with the avocados to prevent cooking the fruit.
If you don't have an ice cream maker, this "beat and freeze" method works well. You may need to beat the sorbet one more time halfway through the final 4-hour freeze if it becomes too hard.
Substitutions: You can use agave nectar instead of corn syrup for a different flavor profile, though it may affect the texture slightly.
Storage: Keep tightly covered in the freezer for up to 2 weeks. Let sit at room temperature for 5-10 minutes before scooping for easier serving.
Variations: Add a splash of mint extract or fresh mint leaves for a refreshing twist.
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