Ingredients Edit

Directions Edit

  1. Bring sugar, corn syrup and water to boil in large saucepan.
  2. Remove from heat; stir in lime peel.
  3. Cool 50 to 60 minutes.
  4. Blend avocados and lemon and lime juice in blender or food processor until smooth.
  5. Add cooled sugar mixture; blend until thoroughly combined.
  6. Pour into 13 x 9 x 2 inch pan or 2 smaller pans so depth is about ½ inch.
  7. Freeze 1 hour.
  8. Remove sorbet from freezer, beat 2 to 3 minutes until light and creamy.
  9. Pour back into pan; cover with plastic wrap and freeze until firm, about 4 hours.
  10. Serve sorbet with fresh raspberries and crisp cookies.

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