| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1 |
c |
Light corn syrup |
| 2 |
c |
Water |
| 1 |
ts |
Grated lime peel |
| 3 |
|
Avocados; seeded, peeled and mashed |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Lime juice |
|
|
Fresh raspberries and crisp cookies; optional |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva) (COLLECTION)
Date: Thu, 22 Jul 1993 18:23:06 GMT
Bring sugar, corn syrup and water to boil in large saucepan. Remove from
heat; stir in lime peel. Cool 50 to 60 minutes. Blend avocados and lemon
and lime juice in blender or food processor until smooth. Add cooled sugar
mixture; blend until thoroughly combined. Pour into 13 x 9 x 2 inch pan or
2 smaller pans so depth is about 1/2 inch. Freeze 1 hour. Remove sorbet
from freezer, beat 2 to 3 minutes until light and creamy. Pour back into
pan; cover with plastic wrap and freeze until firm, about 4 hours. Serve
sorbet with fresh raspberries and crisp cookies.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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