I don’t know about you, but I struggle to work out when kiwis and avocados are ripe. To stay on the safe side I leave them out in the fruit bowl until the kiwis have gone wrinkly and the avocados are a bit squishy. Unfortunately by this time they may have gone too far the other way and become over ripe. Luckily this isn’t a disaster as wrinkly kiwis and mushy avocados make a perfect pair!
The first time I made this dessert I happened to find both an over ripe kiwi and avocado at the same time. I blitzed them together with a hand blender and then froze the mixture, forgetting to take it out and stir it every so often as it froze to stop it from going rock hard. It was less than ideal, but tasted really good.
The next time I made it I chopped up an over ripe avocado, froze the chopped up pieces and left it there until an over ripe kiwi came along. It worked out much better as when I blitzed the two together I had an immediate sugar free, zero waste, plastic free, vegan sorbet! It is also a great way to get fussy people to try avocado if they haven’t before!
My kids have become so used to my experiments now that they have begun suggesting a few of their own, but I have to say mixing a small amount of honey with raw grated and then blitzed carrot is not something I will be doing again!
If you like this sorbet you might also like my other avocado sorbet recipe!