By Sandy Hu
When we were growing up in Hawaii, avocados were virtually free. If you didn’t grow them, a neighbor did.
To “put up” extras when we had more than we could eat, my mom created this simple, refreshing avocado sherbet. It takes just four ingredients and a few minutes, and it’s really quite wonderful.
Avocados are high in fat, making sherbet of a creamy-rich consistency. The fat is primarily the “good” fats: monounsaturated and polyunsaturated. And you can feel virtuous about eating avocados; they are a nutritional powerhouse.
You’ll need ripe avocados for this recipe. To select ripe fruit, squeeze gently; fruit should yield to gentle pressure. If avocados aren’t ripe, put them in a brown paper bag along with an apple or banana to hasten the ripening process. Avocados should ripen in two to five days.
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Mom’s Avocado Sherbet
Makes 6 serving.
2 medium fully ripe avocados (6 to 7 ounces each)
1/3 cup freshly squeezed lemon juice
¾ cup nonfat evaporated milk
1 to 1¼ cups sugar
Halve avocados, pit and spoon flesh into blender jar. Blend, stopping occasionally to scrape the sides of the blender with a rubber spatula. All the avocados will not be pureed. Add lemon juice and milk and blend again until avocados are completely pureed, scraping sides of the blender occasionally. Add 1 cup of the sugar and blend until sugar is incorporated. Taste and add remaining ¼ cup sugar, if needed.
Pour avocado mixture into plastic ice cube trays or plastic container and freeze about 6 hours or until firm. To serve, slide a table knife around the edge of the cubes to loosen and coax them up out of the tray. If frozen in a plastic container, scoop out sherbet using an ice cream scoop. Serve immediately.
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