Summer is almost here and this right here is summer in a bowl! A delicious mixture of all of the festive and delicious flavors of summer, served up nice and cold for the heat wave that’s about to hit.
Today, we’ll be making a cilantro infused avocado lime sorbet. You might see the ingredients and think to yourself, “Well, that looks like sweet guacamole.” You’d be right, in a sense, but completely wrong in another. It’s not just sweet guacamole in a cup – the flavors completely change when the sweetener, reduced coconut milk, and myriads of lime flavors runs throughout. The avocado taste is still there, but definitely almost missed.
Each bite turns into a subtle play between cilantro and lime, some getting more of one than the other – giving each bite its own personality, flavor, and delicious texture. Not only is this simple to make, it’s also filled with your favorite thing: FAT!
Feel free to switch up the recipe to your own liking. I left the cilantro ingredient open to interpretation. I know some people love it, and some people hate it (hey, I kind of sound like how I did when I first tried avocados); so, use the amount you feel you’d be comfortable with. You can always add more if you need to. You can switch up this recipe by adding different fruit extracts – mango, raspberry, blueberry. You can grab a flavor sampler kit over an Amazon that I really like.
Let me know what you think, or what twists you’ve made in the comments below!
Yields 4 Servings of Cilantro Infused Avocado Lime Sorbet
The Preparation
- 2 medium Hass Avocados
- ¼ cup erythritol, powdered
- 2 medium limes, juiced & zested
- 1 cup coconut milk (from Carton)
- ¼ teaspoon liquid Stevia
- ½ cup cilantro, chopped
The Execution
1. Slice avocados in half. Use the butt of a knife and drive it into the pits of the avocados. Slowly twist and pull knife until put is removed.
2. Slice avocado half vertically through the flesh, making about 5 slices per half of an avocado. Use a spoon to carefully scoop out the pieces. Rest pieces on foil and squeeze juice of 1/2 lime over the tops.
3. Store avocado in freezer for at least 3 hours. Only start the next step 2 1/2 hours after you put the avocado in the freezer.
4. Using a spice grinder, powder 1/4 cup NOW Erythritol until a confectioner’s sugar type of consistency is achieved.
5. In a pan, bring 1 cup Coconut Milk (from Carton) to a boil.
6. Zest the 2 limes you have while coconut milk is heating up.
7. Once coconut milk is boiling, add lime zest and continue to let the milk reduce in volume.
8. Once you see that the coconut milk is starting to thicken, remove and place into a container. It should have reduced by about 25%.
9. Store the coconut milk mixture in the freezer and let it completely cool.
10. Chop 1/4 – 1/2 cup cilantro, depending on how much cilantro flavor you’d like.
11. Remove avocados from freezer. They should be completely frozen along with the lime juice. The lime juice should have helped them not turn brown.
12. Add avocado, cilantro, and juice from 1 1/2 lime into the food processor. Pulse until a chunky consistency is achieved.
13. Pour coconut milk mixture over the avocados in the food processor. Add 1/4 tsp. Liquid Stevia to this.
14. Pulse mixture together until desired consistency is reached. This takes about 2-3 minutes.
15. Return to freezer to freeze, or serve immediately!
This makes 4 total servings of Cilantro Infused Avocado Lime Sorbet. Each serving comes out to 131.75 Calories, 11.64g Fats, 3.36g Net Carbs, and 1.49g Protein.
| Cilantro Infused Avocado Lime Sorbet | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 2 medium (272 g) Hass avocados | 454 | 41.92 | 23.5 | 18.5 | 5 | 5.33 |
| ¼ cup erythritol, powdered | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 medium limes, juiced | 22 | 0.06 | 7.41 | 0.4 | 7.01 | 0.37 |
| 1 cup coconut milk (from Carton) | 46 | 4.51 | 1.99 | 1 | 0.99 | 0 |
| ¼ teaspoon liquid Stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| ½ cup cilantro, chopped | 2 | 0.04 | 0.29 | 0.2 | 0.09 | 0.17 |
| 2 tbsp lime zest | 3 | 0.02 | 0.96 | 0.6 | 0.36 | 0.09 |
| Totals | 527 | 46.55 | 34.15 | 20.7 | 13.45 | 5.96 |
| Per Serving(/4) | 131.75 | 11.64 | 8.54 | 5.18 | 3.36 | 1.49 |
Cilantro Infused Avocado Lime Sorbet
Ingredients
- 2 medium Hass Avocados
- ¼ cup erythritol powdered
- 2 medium limes juiced & zested
- 1 cup coconut milk from Carton
- ¼ teaspoon liquid Stevia
- ½ cup cilantro chopped
Instructions
- Slice both avocados in half, then slice them lengthwise. Make sure that the slices are relatively thin.
- Use a spoon to scrape out the avocado halves. Rest them on foil and squeeze juice from 1/2 lime over them. Make sure each piece is covered with juice.
- Put avocados in freezer for at least 3 hours.
- Powder erythritol in spice grinder. Bring coconut milk, erythritol, and zest of 2 limes to a boil over medium-high heat.
- Let this reduce by about 25%, pour into a container, and cool in the freezer until thickened.
- Roughly chop cilantro, then remove avocado from freezer and add to food processor. Cover with cilantro and 1 1/2 lime of lime juice.
- Grind in food processor until chunky, then add coconut milk reduction and stevia. Grind again until desired consistency is achieved.
