Avocado and almond milk sorbet
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.
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Photo: Jennifer Soo
120g almond meal
300g avocado (approx 1 1/2 avocados)
Ground white pepper
60ml lemon juice
40g flaked almonds, toasted
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.