Avocado Lemon Sherbet
- Course: Dessert
Summary:
Good news for those who might be leery of an avocado dessert: This one tastes lusciously of lemon. The avocado's main role here is to create a rich, creamy consistency that only suggests decadence. Use a ripe Hass avocado for best results.
The completed sherbet may be covered and stored in the freezer for no more than 24 hours.
8 servings
Ingredients:
- 1 ripe Hass avocado, cut into chunks (about 1 3/4 cups)
- 2/3 cup confectioners' sugar
- 1 cup low-fat milk (2 percent)
- Finely grated zest and juice from 1 lemon
- Pinch salt
Directions:
Combine the avocado, sugar, milk, zest, juice and salt in a blender or a food processor and puree until very smooth. Transfer the mixture to a container. Cover and refrigerate until well chilled, 4 hours to overnight.
Freeze the chilled mixture in an ice cream maker according to the manufacturer's directions. Transfer the sherbet to a covered container and place in the freezer to harden for 4 to 6 hours before serving.
Recipe Source:
Adapted from "The Essential Best Foods Cookbook: 225 Irresistible Recipes Featuring the Healthiest and Most Delicious Foods," by Dana Jacobi (Rodale, 2008).
E-mail the Food Section with recipe questions.
