Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup sugar
- 1 cup light corn syrup
- 2 cups water
- 1 tsp grated lime peel
- 3 California avocados, seeded, peeled and mashed
- 2 tbsp lemon juice
- 1 tbsp lime juice
- Fresh raspberries and crisp cookies, optional
- =
Directions
1 Bring sugar, corn syrup and water to boil in large saucepan.
2 Remove from heat; stir in lime peel.
3 Cool 50 to 60 minutes.
4 Blend avocados and lemon and lime juice in blender or food processor until smooth.
5 Add cooled sugar mixture; blend until thoroughly combined.
6 Pour into 13 x 9 x 2 inch pan or 2 smaller pans so depth is about 1/2 inch.
7 Freeze 1 hour.
8 Remove sorbet from freezer, beat 2 to 3 minutes until light and creamy.
9 Pour back into pan; cover with plastic wrap and freeze until firm, about 4 hours.
10 Serve sorbet with fresh raspberries and crisp cookies