Avocado and Lime Sorbet

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Luxuriously smooth and silky, this delectable bright green, sweet Avocado and Lime Sorbet, with a citrus kick, complements sweet and savoury food, or indeed, it is wonderful just as it is. Delicious served between courses, to cleanse the palate, as an unusual but exceptional dessert, or why not try it as part of this Cod Ceviche with Mango and Chilli Salsa, Avocado and Lime Sorbet? (This is a copy cat recipe I made based on a dish we enjoyed during our trip to Lyngen Lodge last April.)

Surprisingly easy to make, it can, of course, be churned in an ice cream maker, which will make it easier still. However, I have also given instructions for those who do not have one. You simply need to beat the sorbet with an electric whisk every 30 minutes, until it is very, very cold and too thick to beat. Although it sounds time consuming, it only takes a couple of minutes to beat the sorbet, you just need to make sure you are available and remember to do this. I set a timer, so I don’t forget!

Where is this recipe from?

I found this avocado sorbet recipe, by Galton Blackiston, on the Great British Chefs’ website. He serves his sorbet with a trout ceviche.  

How to make Avocado and Lime Sorbet

Collect all your ingredients together:

• avocados, peeled, stone removed and chopped
• caster sugar
• water
• limes, juice and zest
• lemon, juice only

How to make this wonderful sorbet:

1. Heat the water with the sugar over a low heat until the sugar has dissolved. Turn the heat to moderate and simmer for 5 minutes. Remove from the heat and set aside to cool.
2. Meanwhile, finely grate the zest from 2 limes and place into a food processor with the avocado flesh and the juice from the 2 limes and 1 lemon.
3. Blitz until you get a smooth cream – you may have to scrape down the sides of the processor bowl as you blend.
4. Either:
   • Scoop into an ice cream maker and churn, in accordance with appliance instructions.
5. Or:
   • Transfer to a freezer proof bowl, large enough for you to whisk the sorbet regularly as it freezes. Cover and place in the freezer for 30 minutes.
   • Remove, beat well with an electric whisk, cover and place it back in the freezer for 30 minutes.
   • Continue to cover, freeze and beat every 30 minutes until the sorbet is very cold and too stiff to beat any more. You may need to repeat this 4 – 5 times before it is ready.
   • Transfer to a suitable container for the freezer, making sure it is covered.
6. If you are not using the sorbet straight away, and you leave it for a few hours in the freezer, it will become very hard. Simply take it out of the freezer, 5 – 15 minutes before you plan to serve it, to soften slightly. How long it takes to do this, will depend on the temperature of the room.
7. Delicious served between courses, to cleanse the palate, as an unusual but exceptional dessert, or why not try it with ceviche or smoked salmon?

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.