Avocado Mojito Sorbet

A simply sensational dessert. Only three ingredients but the result is plenty of compliments and requests for the recipe. For an adult dessert you can stir in ¼ cup rum or tequila. You can make the sorbet a day or two in advance or, for spur of the moment entertaining (as long as your ice cream maker container is pre-frozen) you can bring it out in 30 minutes or less.

  • 5 Hass Avocados from Chile
  • 1 can (12 ounces) frozen limeade or lemonade concentrate 
  • ¼ cup chopped mint leaves
  • Mint sprigs, for garnish.

Nutritional Information per serving - calories 209, fat 11 g, monounsaturated fat 7.5 g, saturated fat 1.25 g, protein 2.5 g, carbohydrates 29 g, cholesterol 0mg, sodium 0.03 mg, fiber 2.5 g.


Rinse avocados. Cut in half. Spoon out pit. Spoon avocado into blender or food processor. Add concentrate and mint and blend or process until smooth. Turn into pre-chilled ice cream maker and freeze, following manufacturer’s directions. Spoon sorbet from ice cream maker container into another container. Cover tightly and freeze at least ½ hour or until ready to serve. Garnish with mint sprigs, if desired.