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Avocado Pineapple Sherbet
2 cups pureed avocado pulp
1 cup granulated sugar
1 cup crushed pineapple
1/3 cup plus 1 tablespoon lemon juice
3/4 cup milk
1/4 teaspoon salt
2 egg whites
1/4 cup granulated sugar
In a bowl combine sugar, pineapple and lemon juice; stir until sugar is dissolved.
Combine avocado pulp and milk. Mix well.
Add sugar mixture and avocado; mix well.
Add salt to egg whites; beat until soft peaks form.
Begin adding 1/4 cup sugar, 1 tablespoon at a time, continuing to beat. Beat until all sugar is added and whites are stiff.
Fold egg whites into avocado mixture; spoon into freezer tray or a pan.
Freeze until almost hard.
Place in blender or mixer and gently blend until sherbet consistency.
Serve at once.
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