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Avocado Sorbet





1 unit


1 spoon

Lime juice

4 spoons

Almond milk

100 grams

Iodized salt

1 pinch

Black pepper

to taste

Ripe tomatoes

4 unit

Iodized salt

to taste

starters from South America

Avocado Sorbet

Avocado Sorbet

vegan with nuts high in fiber source of C vitamins source of D vitamins high in potassium with good fats

ready in

15 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Avocado Sorbet

This recipe was born because, as usual, I buy too many avocados! And given the heat of the past days, in a short time they mature quickly! But I was sick to come up with salad, soup or velvety so I wanted to try something new, always being on the salt. That's why I got the idea to create a sorbet, a dish that could be served as an appetizer and do not fill too something fresh and tasty, but also very colorful. I love the colors!

Avocado Sorbet step 1

step 1

FOR THE SORBET: After cleaning the avocado, I put the pulp in the bowl of a blender add the lime juice, almond milk, salt and pepper.

Avocado Sorbet step 2

step 2

Frullo well all until you get a creamy and I put it in an airtight plastic container and then put it in the freezer.

Avocado Sorbet step 3

step 3

Not having the ice cream and to be able to stir, follow these 3 steps: put the sorbet in the freezer and leave it until it solidifies, after which I take it out, the flutter again and put it back in the freezer.

Avocado Sorbet step 4

step 4

I make this step three times, so the sorbet get the right consistency, it is not too frozen and makes the ball like a dream!

Avocado Sorbet step 5

step 5

FOR TOMATO SAUCE: I proceed in this way: I clean the tomatoes by removing the middle part with the seeds, cut them into pieces and put them in the bowl of a blender, then add the salt and blend it all!

Avocado Sorbet step 6

step 6

This will be the basis on which put the sorbet.

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