DESSERT RECIPES
Finish off your meal with a sweet Mexican treat! Make sure that you've left room for these recipes.
Dessert Recipes
Avocado Sorbet
From 'Tu Casa Mi Casa' by Enrique Olvera
With it's mix of avocado and coconut, this vegan sorbet has a creaminess that makes it look like an ice cream!Ingredients
- 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
Recipe
- To make the Sugar Syrup:
- In a small saucepan, heat the sugar and water over a low heat, stirring until the sugar is dissolved, about 5 minutes.
- Cook for 10-15 minutes, until reduced by half. Allow to cool completely.
- Measure out 150ml of the syrup for the sorbet.
- To make the Sorbet:
- Scoop the avocado flesh into a blender. Add the sugar syrup, coconut milk, lime juice, salt, and ice and blend until smooth.
- 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.
- Serve the sorbet with a drizzle of olive oil on top.
- Store in an airtight container in the freezer for up to 1 month.
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