Avocado And Lemon Sorbet - cooking recipe

Ingredients

1/3 cup sugar
1/4 cup light corn syrup
3 medium ripe avocados, seeded, peeled, and chopped
1/4 cup fresh lemon juice
Few drops Tabasco sauce
None None Cooked shrimp, cilantro leaves, oysters, salmon roe, lemon wedges and crusty bread, to serve

Preparation

Place sugar, corn syrup and 2/3 cup water in a small saucepan on medium heat. Stir until sugar dissolves. Bring to a boil and boil for 10 seconds. Remove from heat. Refrigerate until chilled.
Place avocados, lemon juice, Tabasco and a pinch of salt in a food processor. Process until completely smooth. Gradually add cooled syrup through chute, processing until well combined.
Pour mixture into the bowl of an ice cream maker. Freeze according to manufacturer's instructions until thick. Transfer to a freezerproof container.
Freeze for at least 2 hours, or until firm. Serve in scoops with shrimp, cilantro, oysters, salmon roe, lemon wedges and crusty bread.