Ingredients
- 1 cup vegan sugar
- 1 cup light corn syrup
- 2 cups water
- 1 teaspoon grated lime peel
- 3 avocados, seeded, peeled and mashed
- 2 tablespoons lemon juice
- 1 tablespoon lime juice
- Fresh raspberries and crisp cookies, optional
Directions
Bring vegan 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 vegan 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.