Avocado And Lemon Sorbet
- 1/3 cup sugar
- 1/4 cup light corn syrup
- 3 medium ripe avocados, seeded, peeled, and chopped
- 1/4 cup fresh lemon juice
- Few drops Tabasco sauce
- None None Cooked shrimp, cilantro leaves, oysters, salmon roe, lemon wedges and crusty bread, to serve
- Place sugar, corn syrup and 2/3 cup water in a small saucepan on medium heat. Stir until sugar dissolves. Bring to a boil and boil for 10 seconds. Remove from heat. Refrigerate until chilled.
- Place avocados, lemon juice, Tabasco and a pinch of salt in a food processor. Process until completely smooth. Gradually add cooled syrup through chute, processing until well combined.
- Pour mixture into the bowl of an ice cream maker. Freeze according to manufacturer's instructions until thick. Transfer to a freezerproof container.
- Freeze for at least 2 hours, or until firm. Serve in scoops with shrimp, cilantro, oysters, salmon roe, lemon wedges and crusty bread.
sugar, light corn syrup, avocados, lemon juice, shrimp
Taken from recipes-plus.com/api/v2.0/recipes/23201 (may not work)