Avocado and almond milk sorbet

Avocado and almond milk sorbet
Avocado and almond milk sorbet Photo: Jennifer Soo

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.


120g almond meal

500ml water

300g avocado (approx 1 1/2 avocados)


Ground white pepper

60ml lemon juice

160g glucose

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.