Ingredients
Ingredients (use vegan versions):
- 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
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.