Avocado, Coconut, and Lime Sorbet Recipe
Daily Value: 17%
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||71µg||18%|
|Fatty acids, total monounsaturated||8g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
I know what you're thinking. Avocados in a sorbet? Oh, just you wait. The coconut and lime add a tropical panache, but the avocado gives it a very distinctive, smooth finish. I can't think of a more gratifying way to get a healthy scoop of monounsaturated fats.
In a medium saucepan, combine the water and sugar and cook over high heat. Bring to a boil, reduce the heat, and then simmer until the sugar has dissolved, stirring frequently. Remove from the heat and set aside. Pour the contents of the saucepan into a large bowl and stir in the lime zest; chill the mixture in the refrigerator for at least 1 hour.
Meanwhile, place the lime juice, avocados, cream of coconut, and salt in a food processor and blend until smooth. Add the chilled mixture and pulse to combine. Pour the contents of the food processor into an ice cream maker or a Vitamix, and follow the manufacturer's directions. Serve immediately or store in an airtight container in the freezer.
Adapted from "Skinny Bitch: Ultimate Everyday Cookbook" by Kim Barnouin (Running Press, 2011)Servings: 8
Be a Part of the Conversation
Have something to say?
Add a comment (or see what others think).