Serves 8 | 1 1/2 hour prep/cook time
- 1 cup water
- 1 cup evaporated cane sugar
- 2 tablespoons lime zest
- 3/4 cup freshly squeezed lime juice
- 3 avocados, peeled, seeded and chopped
- 1 can cream of coconut (Coco Lopez)
- 1 teaspoon salt
In a medium saucepan, combine the water and sugar. Cook over high heat until you bring it to a boil. Reduce the heat and simmer until the sugar has dissolved, stirring frequently.
Remove from the heat and set aside. Stir in the lime zest and chill in the refrigerator for at least an hour.
Place lime juice, salt, avocados and cream of coconut in a food processor and blend until smooth.
Add the chilled lime syrup to avocado mixture. Mix until well combined.
Pour into an ice cream maker, following the manufacturer’s directions.
Serve immediately or store in the freezer.
Sourced from: Barnouin, Kim. “Avocado, Coconut, and Lime Sorbet.” Skinny Bitch: Ultimate Everyday Cookbook.