Avocado Sorbet

 From 'Tu Casa Mi Casa' by Enrique Olvera
Avocado Sorbet With it's mix of avocado and coconut, this vegan sorbet has a creaminess that makes it look like an ice cream!

  • For the Sugar Syrup
    • 240ml water
    • 200g sugar
  • For the Sorbet Base
    • 3 avocados
    • 120ml coconut milk
    • 2 tbsp lime juice
    • 1 tsp salt
    • 4 tbsp crushed ice
  • To Serve
    • Extra virgin olive oil, for drizzling
  1. To make the Sugar Syrup:
    1. In a small saucepan, heat the sugar and water over a low heat, stirring until the sugar is dissolved, about 5 minutes.
    2. Cook for 10-15 minutes, until reduced by half. Allow to cool completely.
    3. Measure out 150ml of the syrup for the sorbet.
  2. To make the Sorbet:
    1. Scoop the avocado flesh into a blender. Add the sugar syrup, coconut milk, lime juice, salt, and ice and blend until smooth.
    2. Transfer to a plastic container, and place in the freezer for about 3 hours; stirring or whisking at least every 30 minutes until you have a creamy sorbet texture.
  3. Serve the sorbet with a drizzle of olive oil on top.
    1. Store in an airtight container in the freezer for up to 1 month.