Avocado Sorbet Food

AVOCADO SORBET

Avocado Sorbet image

Make and share this Avocado Sorbet recipe from Food.com.

Provided by CoffeeMom

Categories Frozen Desserts

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup sugar
1 cup light corn syrup
2 cups water
1 teaspoon lime zest
3 avocados, seeded, peeled and mashed
2 tablespoons lemon juice
1 tablespoon lime juice

Steps:

Bring 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 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.

CRUSHED AVOCADO WITH LIME SORBET AND RICE CRISP

Crushed Avocado with Lime Sorbet and Rice Crisp image

Provided by Food Network

Categories dessert

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 cup brown sugar
32 ounces water
8 ounces sugar
16 ounces lime juice
3 limes, zest
3 egg whites
4 ounces rice
8 ounces water
4 avocados
Sea salt
Candied lime zest

Steps:

Preheat oven to 150 degrees F.
In a small pot melt the brown sugar and cook until sugar caramelizes and set aside.
To make the lime sorbet, combine the water and sugar in a pot and cook until all of the sugar is melted. Cool the syrup and add the lime juice and zest. In a separate bowl whisk the egg whites until light and frothy. Combine the lime syrup and egg whites and freeze in and ice cream machine. Once the sorbet comes out of the machine, fill 4-inch rings half way with the sorbet and place in the freezer.
To make the rice crisp, combine the rice and water in a pot and cook until all of the water has evaporated. Spread onto a nonstick baking sheet or parchment paper and bake in the oven until dry and brittle.
Preheat a fryer to 360 degrees F. Break the rice into pieces and fry for a few seconds. Season with salt.
Peel and crush the avocados using a fork and set aside.
To serve, remove the lime sorbet from the freezer and sprinkle with sea salt. Fill the remaining half of the ring with the crushed avocado. Flip the rings onto a plate, drizzle caramelized sugar, and garnish with candied zest. Add the crispy rice as a decoration.

AVOCADO WITH SAVORY TOMATO SORBET AND CHIPS

Avocado with Savory Tomato Sorbet and Chips image

Provided by José Andrés

Categories Tomato Appetizer Fourth of July Backyard BBQ Avocado Healthy Self Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

4 large ripe tomatoes, chopped
3/4 cup tomato juice
1/4 cup plus 1/2 teaspoon olive oil, divided
Juice of 1 lime
1 teaspoon hot sauce (preferably Tabasco)
1/2 teaspoon sea salt, divided
1 small onion, diced
2 ripe avocados
Olive oil cooking spray
1 small lime, peeled, membranes removed from segments, and segments diced
8 baked corn chips, crushed
12 leaves cilantro, roughly chopped

Steps:

Blend tomatoes, tomato juice, 1/2 teaspoon oil, lime juice and hot sauce with 1/2 cup water in a blender or food processor until smooth. Strain through a fine-mesh sieve; discard solids. Add 1/4 teaspoon salt. Freeze in an ice cream maker, as directed by manufacturer. Store in freezer. Heat remaining 1/4 cup oil in a medium saucepan over medium heat. Cook onion until tender, about 10 minutes. Reduce heat to low; cook 10 minutes more. Remove from heat; cool to room temperature. Blend in a blender until smooth. Strain through a fine-mesh sieve; discard solids. Set aside. Slice avocado thinly and divide among 8 small plates, fanning out slices to form a flat surface. Coat avocado with cooking spray; cover with plastic wrap until needed (to prevent oxidation). Place diced lime on and around avocado. Sprinkle with remaining 1/4 teaspoon salt. Place 1 scoop sorbet on top of avocado slices; drizzle with 1 teaspoon onion oil. Divide chips among plates; sprinkle with black pepper. Garnish with cilantro.

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