INGREDIENTS:
- 80 grams avocado, cut into chunks (1 medium avocado or 2/3 to 3/4 cup)
- 1/2 cup (120 milliliters) agave syrup
- 1/2 cup (120 milliliters) light coconut milk
- 1/4 cup (60 milliliters) freshly squeezed lime juice (from 2 to 3 limes)
- 2 teaspoons finely grated lime zest, preferably organic (from 2 to 4 limes)
- In a blender, purée the avocado until sorta smooth. Scrape down the sides, add the agave syrup, and purée again. With the motor running, add the coconut milk, a little at a time, and process until everything is completely smooth. Add the lime juice and lime zest and process until well mixed and once again smooth. Transfer the mixture to a storage container and refrigerate until chilled through, at least 4 hours and up to overnight.
- Process the avocado sorbet mixture in an ice cream maker according to the manufacturer’s directions. If you prefer a soft-serve consistency, serve immediately or, if you prefer a firmer texture, transfer to a resealable container and freeze for at least 6 hours or up to overnight prior to scooping.
Source: The David Blahg
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