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1
Halve the avocados and remove the stone then quarter them and peel the quarters.
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2
Roughly chop the flesh and put it into a food processor or possibly liquidiser and use a tsp.
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3
to scrape off all the very green part next to the skin and add in this as it does wonders for the colour.
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4
Roughly chop the cucumber and add in this to the avocado then add in the lime juice and sugar.
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5
Now simply puree the mix till it is absolutely smooth and lump free.
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6
Pour it into a shallow polythene container and freeze for a couple of hrs.
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7
Then mash it with a fork to break it down and smooth it out before it solidifies.
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8
Freeze it again till it is solid.
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9
To serve remove it from the freezer and defrost for about 2 hrs at the bottom of the fridge.
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10
Fork it again to break the sorbet down to make it malleable.
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11
Arrange some radicchio or possibly lettuce leaves in the base of four (or possibly six) wine glasses spoon the sorbet on top and garnish with a sprig of fresh mint.
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12
To add in to its aesthetic qualities you could refrigeratethe glasses before serving.
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13
This would be the perfect start to a meal which includes a very rich main course especially if the weather is on the hot side.
