Yield: 8 Servings
|1 cup||Light corn syrup|
|1 teaspoon||Grated lime peel|
|3 \N||Avocados; seeded, peeled and mashed|
|2 tablespoons||Lemon juice|
|1 tablespoon||Lime juice|
|\N \N||Fresh raspberries and crisp cookies; optional|
From: arielle@... (Stephanie da Silva) (COLLECTION) Date: Thu, 22 Jul 1993 18:23:06 GMT Bring sugar, corn syrup and water to boil in large saucepan. Remove from heat; stir in lime peel. Cool 50 to 60 minutes. Blend avocados and lemon and lime juice in blender or food processor until smooth. Add cooled sugar mixture; blend until thoroughly combined. Pour into 13 x 9 x 2 inch pan or 2 smaller pans so depth is about ½ inch. Freeze 1 hour. Remove sorbet from freezer, beat 2 to 3 minutes until light and creamy. Pour back into pan; cover with plastic wrap and freeze until firm, about 4 hours. Serve sorbet with fresh raspberries and crisp cookies.
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