Delicious Avocado Dessert

This gourmet recipe for avocado sherbet is spiced with some Tabasco sauce for a surprising and pleasant kick. The special sherbet is garnished with melon balls tossed in vinaigrette dressing made with old wine vinegar and honey. Not only is the taste unforgettable and refreshing, it also looks elegant and makes a divine dessert for special occasions. Serve this with some champagne for a memorable dinner or party. 

In addition to the Tabasco sauce, the avocado sorbet is also flavored with wine and lemon juice for a tangy and intense flavor. The melon balls covered in honey make a delightful and bright contrast to the creamy avocado. This is quite a healthy recipe and does not require any heavy cream or other fattening ingredients to make it luscious and creamy since avocado is already naturally silky and creamy. Use perfectly ripe avocados for making this dessert recipe. 

For superior results, use an ice cream maker for churning the sorbet. This will give you a thick creamy sherbet with professional results. You can still make sherbet without an ice cream maker, however. A regular kitchen blender helps smoothen out the ingredients for making a delicious and impressive sherbet. After all the ingredients for the avocado sherbet are well blended and mixed together, place the mixture in the freezer for a few hours or until the whole is completely frozen. A method for making a smooth and creamy sherbet is to mix the sherbet using a blender after it has frozen. Take the sherbet out of the freezer and blend it for about thirty seconds and then place it back in the freezer again to harden completely. You can do this process two or three times for a nice, smooth and creamy texture similar to what you would obtain with an ice cream maker. 

Ingredients 

Sherbet: 

2 large avocados 

1 cup dry wine 

1vcup water 

0.44 lbs. sugar 

Tabasco, salt 

pepper 

2 green lemons 

Melon balls: 

1 large melon 

1 tablespoon old wine vinegar 

3 tablespoons honey 

1. Peel the avocados, slice into halves and take out the seed or the core. Place in a mixing bowl and pour lemon juice. 

2. In a saucepan, add water and sugar and simmer to make syrup. Add the avocados to the syrup. Add wine, drops of Tabasco, and a dash of salt. 

3. Sieve the mixture for a purely liquid texture. Place the mixture in an ice-cream machine to make a sherbet, following package instructions. 

4. Bring the vinegar to boil. Add honey and allow it to boil again. Set aside. Prepare the melon balls and cover them with the vinaigrette. 

5. Arrange three scoops of sherbet on a serving dish. Place the melon balls around. Sprinkle with drops of vinaigrette.