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5 healthy Mexican recipes

Avocado Lemon Sorbet

Photo: Enrique Gili

6 of 7

Avocado Lemon Sorbet

No dairy? No problem. Avocados and almond milk do a remarkable job of creating a silky, almost guilt-free dessert.

Prep time: 10 minutes 

Total time: 4 to 6 hours 

Yield: Serves 4

 
Avocado Lemon Sorbet

Ingredients

  • 2 small avocadoes, pitted, peeled and sliced
  • 2/3 cup confectioners’ sugar
  • 1 cup almond milk, unsweetened
  • 1 lemon, juiced
  • 1 tbs. lemon zest
  • Fresh mint to garnish (optional)
  • Borage to garnish (optional)
Directions
  1. Take two nesting metal bowls. Place water in the larger of the two bowls. Insert smaller bowl and weight. Place bowls in freezer set to high for about two hours.
  2. Combine avocadoes, sugar, almond milk, lemon juice and zest in a blender. Process until ingredients are smooth, about 1 minute. Pour contents into smaller bowl. Cover and return to freezer for 4 to 6 hours.
  3. Remove from freezer. Invert bowls over a serving dish, thaw for 20 minutes. Garnish with a sprig of mint and edible flowers.