Shopping Tip:
Here's a neat ripeness test for avocados: If the small stem at the top pops off at the flick of a finger and there is green underneath, it's ready.
Cooking Tip:
To get more juice out of a lime, let them come to room temperature and roll them on the counter before squeezing.
View Recipe:
Avocado, Coconut, and Lime Sorbet Credit: Matt Armendariz
I know what you're thinking. Avocados in a sorbet? Oh, just you wait. The coconut and lime add a tropical panache, but the avocado gives it a very distinctive, smooth finish. I can't think of a more gratifying way to get a healthy scoop of monounsaturated fats.
INGREDIENTS
- 1 cup (240 millileters) water
- 1 cup (200 grams) evaporated cane sugar
- 2 tablespoons lime zest
- ¾ cup (180 millileters) fresh lime juice
- 3 avocados, peeled, seeded, and chopped
- One 8.5-ounce/240-gram can cream of coconut, preferably Coco Lopez
- 1 teaspoon salt
DIRECTIONS:
In a medium saucepan, combine the water and sugar and cook over high heat. Bring to a boil, reduce the heat, and then simmer until the sugar has dissolved, stirring frequently. Remove from the heat and set aside. Pour the contents of the saucepan into a large bowl and stir in the lime zest; chill the mixture in the refrigerator for at least 1 hour.
Meanwhile, place the lime juice, avocados, cream of coconut, and salt in a food processor and blend until smooth. Add the chilled mixture and pulse to combine. Pour the contents of the food processor into an ice cream maker or a Vitamix, and follow the manufacturer's directions. Serve immediately or store in an airtight container in the freezer.
Recipe Details:
Serves 8
Adapted from "
Skinny Bitch: Ultimate Everyday Cookbook"
by Kim Barnouin (Running Press, 2011) Read more:
http://www.thedailymeal.com/avocado-coconut-and-lime-sorbet#ixzz237fz89K8
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