When the weather starts to warm up, we start to crave lighter desserts, and this creamy sorbet certainly fits the bill. California Avocados and mint come together along with fresh lime and vanilla bean for this refreshing sweet treat. Eat it alone or on top of a chocolatey brownie (highly recommended).
Creamy California Avocado and Mint Sorbet
½ cup granulated sugar
1 vanilla bean, split and seeds scraped
3 ripe, fresh California Avocados, pitted and peeled
2 sprigs fresh mint (about 20 leaves, divided)
Juice of 1 lime (about 1½ tablespoons juice)
Pinch of kosher salt
½ teaspoon citric acid
¾ cup whole milk
¼ cup heavy cream
⅓ cup sweetened condensed milk
1. In a small saucepan, combine the sugar and vanilla bean by rubbing together with your fingers. Add ½ cup water, and bring to a boil. Once the sugar has dissolved, pour into a heatproof bowl, add ½ of the mint leaves and chill for 20 minutes. Strain out the mint leaves before using.
2. In a blender, add the California Avocado, remaining mint, lime juice, salt, citric acid and strained sugar syrup. Blend until smooth.
3. To the blender, add the milk, cream and sweetened condensed milk, and blend until smooth. Strain the mixture into an 8 cup liquid measuring cup (or a large bowl), cover with plastic wrap and chill until very cold, at least 4 hours and up to overnight.
4. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Freeze until hard. The sorbet will keep in the freezer for up to 2 months.
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