Ice Cream

�  1 cup sugar 
�  1 cup light corn syrup 
�  2 cups water 
�  1 teaspoon grated lime peel 
�  3 avocados, seeded, peeled and mashed 
�  2 tablespoons lemon juice 
�  1 tablespoon lime juice 
�  Fresh raspberries and crisp cookies, optional 

Bring sugar, corn syrup and water to boil in large saucepan. Remove 
from heat; stir in lime peel. Cool 50 to 60 minutes. Blend avocados and lemon 
and lime juice in blender or food processor until smooth. Add cooled sugar 
mixture; blend until thoroughly combined. Pour into 13 x 9 x 2 inch pan or 2 
smaller pans so depth is about 1/2 inch. Freeze 1 hour. Remove sorbet from 
freezer, beat 2 to 3 minutes until light and creamy. Pour back into pan; cover 
with plastic wrap and freeze until firm, about 4 hours. Serve sorbet with 
fresh raspberries and crisp cookies.