Use Haas avocados for best flavor.

Avocado Sorbet
  1. 1 cup sugar
  2. 1 cup light corn syrup
  3. 2 cups water
  4. 1 teaspoon lime zest
  5. 3 avocados, pitted, peeled, and mashed up
  6. 2 tablespoons fresh squeezed lemon juice
  7. 1 tablespoon fresh squeezed lime juice
  1. Bring the sugar, corn syrup, and water to a boil in a heavy saucepan. Remove from heat and stir in the zest. Let mixture cool for one hour.
  2. Place the avocados, and lemon and lime juices, in a food processor and process until smooth. Add in the sugar syrup, and process again until smooth. Pour into a half hotel pan, or 13 inch by 9 inch pan, cover with plastic wrap, and freeze for one hour.
  3. Remove from freezer, and break up. Process in a food processor until slushy, and spread back into the pan.
  4. Freeze until firm, then scoop out to serve.
Adapted from Food Arts Magazine, June 2007
Adapted from Food Arts Magazine, June 2007
Cultivate to Plate
Renee brings garden cultivation and cooking together, sharing information on gardening through garden blog updates, and following the process from growing the seed or start up plant - to plating the dish with the harvests. If you have a garden question, send Renee a note via the contact page.