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Avocado-Lemon Sherbet

serves 8

The avocado's main role here is to create a rich, creamy consistency that only suggests decadence.

Read more about this recipe at The Washington Post.


1 ripe Hass avocado, cut into chunks (about 1 3/4 cups)
2/3 cup confectioners' sugar
1 cup low-fat milk
Finely grated zest and juice from 1 lemon
1 pinch salt


prep: 10 minutes
total: 10 minutes, plus at least 8 hours to chill


food processor
plastic container with cover
ice cream maker


1. Combine the avocado, sugar, milk, zest, juice and salt in a blender or a food processor and purée until very smooth. Transfer the mixture to a container. Cover and refrigerate until well chilled, 4 hours to overnight.

2. Freeze the chilled mixture in an ice cream maker according to the manufacturer's directions. Transfer the sherbet to a covered container and place in the freezer to harden for 4 to 6 hours before serving.

Adapted fromThe Essential Best Foods Cookbook by Dana Jacobi.

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