Avocado Sorbet

1 c Sugar
1 c Light corn syrup
2 c Water
1 ts Grated lime peel
3 Avocados; seeded, peeled and mashed
2 tb Lemon juice
1 tb 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.