Avocado Coconut Lime Sorbet
Avocado provides fiber and monounsaturated fats, while unsweetened coconut milk gives the sorbet a rich, creamy body. Lime zest and lemon juice add a fresh citrus tang.
Combine the water (100 g), allulose (65 g), unsweetened coconut milk (170 g), ice-cream stabilizer (2 g), and table salt (0.9 g) for 1 minute. Blend for 5 minutes until smooth.
Pour the mixture into a saucepan. Agitate it continuously as it heats for about 10 minutes to approximately 85 °C, then remove it from the heat.
Add the avocado purée (150 g), lemon juice (10 g), and lime zest (2 g). Blend again for 5 minutes until smooth.
Transfer the base to a container, cover it with cling film touching the surface, and refrigerate for 10–12 hours to stabilize.
Freeze the base in an ice-cream maker for 40–60 minutes, until smooth with fine ice crystals. Serve promptly.
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