Fresh and refreshing, yet creamy and velvety, this avocado sorbet combines the green fruit with coconut cream and the aromas of lemongrass and ginger. A touch of green tea rounds it out, making it more than just frozen avocado with lemon juice.
Ingredients
- 2 avocados
- 1 can coconut milk (only the solid part)
- juice of 2 lemons + zest
- 3–4 tbsp maple syrup (or any other sweetener)
- 3 stalks lemongrass
- 1 piece ginger (thumb-sized)
- 1 green tea bag
- 1 large bunch fresh mint
Preparation:
- In a large cup, pour boiling water over chopped lemongrass, ginger, a few mint leaves, and the green tea bag. Pour about 200 ml of boiling water over it and let it steep. After about 15 minutes, strain the infusion, but keep the lemongrass. Blend it together with the infusion in a small food processor or blender, then pass through a fine sieve or cheesecloth to remove any unnecessary pulp and keep just the pleasant aroma. Set the prepared lemongrass infusion aside to cool completely and place it in the refrigerator.
- In a blender, combine the flesh of ripe avocados with the solid part of the coconut milk, lemon juice, a bunch of mint, and maple syrup. After thoroughly blending all the ingredients, add the remaining infusion and blend again.
- Pour the finished ice cream mixture into molds (preferably silicone), insert a stick, and sprinkle the ends with grated lemon zest. The ice cream will be ready after a few hours in the freezer. Enjoy!
