Avocado and almond milk sorbet

all details

Serve at the start of a meal to enliven taste buds or as an accompaniment to seafood such as crab, prawns or raw fish. Perfect for a Spanish-inspired meal.

Avocado and almond milk sorbet
Photo: Jennifer Soo

Ingredients

  • 120g almond meal
  • 500ml water
  • 300g avocado (approx 1 1/2 avocados)
  • Salt
  • Ground white pepper
  • 60ml lemon juice
  • 160g glucose
  • 40g flaked almonds, toasted

Method

Bring water to the boil and pour over almond meal. Cover and steep for 30 minutes. Pass through a fine strainer and push liquid through with a spoon or ladle. Measure 300ml almond milk and blend until smooth with avocado, salt, pepper, lemon juice and glucose. Check seasoning and churn in an ice-cream churner. Serve two or three small scoops in a bowl or glass and sprinkle with almonds.

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  • Occasion - Dinner Party

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