As I was thinking about this month's KCC challenge hosted by Abigail of My Nappytales and Marni of Kensington Kitchen, I couldn't help it that the first thing that calls my first love to mind is dessert, and a particularly cold one at that. As a child I practically could live off ice cream and frozen yogurt (oh yes, BTIC has been giving me love for more than a decade), and the first time I had their strawberry and pistachio flavors, the world stopped. Of course my dad hates going to the mall, and my parents instead took us to our weekly out-of-town trips somewhere else, so getting that sweet, tongue-numbing dessert is a limited treat for a child in her early primary school.
I couldn't stop begging my dad (yes, I
And so, now that I am no longer the youngest and my spoiled-brat rights were passed on to my brothers, I get to make my own dessert! After realizing that I forgot to freeze the bowl for the ice cream maker, sorbet seems to be the better option. The silky texture of avocados with the light and zesty flavor of the calamansi makes this sorbet the perfect pick-me-up anytime of the day.
- 1/4 cup calamansi juice
- 2 ripe avocados
- 1 cup sugar
- 1 cup water
- 1/2 tsp calamansi zest
- Make the syrup by dissolving the sugar in water, then place in a saucepan together with the calamansi zest.
- Boil in low to medium heat without stirring until the sugar is dissolved completely and mixture thickens a bit (do not let the color change, lower the heat if needed). Let cool.
- Take the avocado flesh and scoop them into the blender / food processor. Add the syrup and blend until smooth.
- Transfer to a freezer-proof container and freeze, breaking up clumps of ice and stirring with a fork every 30 minutes or so until everything is turned into a fine crystallized treat.
- Alternatively, don't forget to freeze the ice cream maker's bowl and use an ice cream maker to process the sorbet. Enjoy! :)
Sharing this with my fellow KCC foodies!