Avocado And Lemon Sorbet

1. 1

   Place sugar, corn syrup and 2/3 cup water in a small saucepan on medium heat. Stir until sugar dissolves. Bring to a boil and boil for 10 seconds. Remove from heat. Refrigerate until chilled.

2. 2

   Place avocados, lemon juice, Tabasco and a pinch of salt in a food processor. Process until completely smooth. Gradually add cooled syrup through chute, processing until well combined.

3. 3

   Pour mixture into the bowl of an ice cream maker. Freeze according to manufacturer's instructions until thick. Transfer to a freezerproof container.

4. 4

   Freeze for at least 2 hours, or until firm. Serve in scoops with shrimp, cilantro, oysters, salmon roe, lemon wedges and crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.