- 1/2 cup sugar
- 1/2 cup milk
- 2/3 cup mashed avocado
- 1/4 cup lemon juice
- 1/2 cup orange juice
- 1/4 cup chopped pecans
- 1 egg white, stiffly beaten
- 1/8 tspn salt
- 1 envelope unflavored gelatin
- 2 tbspns water
Soften gelatin in water; dissolve over boiling water. Dissolve sugar in milk. Add avocado, salt, pecans and juices. Stir in the gelatin.
Fold in beaten egg white. Freeze, stirring occasionally. Makes 4 to 6 servings.
(Be sure avocados are very ripe for this buttery, refreshing sherbet.)
(Origin - "Homemade Ice Cream and Cake" by Food Editors of the Farm Journal, 1972.)