Nathan's Banana-Avocado Sorbet

One weekend, while visiting my 2-year-old cousin Nathan and his parents, I watched his dad mash up a unique concoction of banana and avocado for Nathan's lunch. Banana? Avocado? I was skeptical. When I tasted it, however, I quickly understood why this was one of Nathan's favorite meals. The sweetness of the banana blends harmoniously with the creaminess of the avocado, giving this sorbet a rich and almost ice cream like texture.

Makes 6 to 8 servings

¾ cup granulated sugar
1½ cups mashed banana
1½ cups mashed avocado
1½ tablespoons lime juice

In a small saucepan over medium high heat combine sugar and 1½ cups of water until sugar has dissolved completely. Remove simple syrup from heat and let cool to room temperature.

In the bowl of a food processor, or a blender, puree banana, avocado, lime-juice, and simple syrup until smooth. Strain and pour mixture into an ice cream maker, processing sorbet according to the manufacturers instructions. If you do not have an ice cream maker, pour mixture into a shallow baking dish, cover with plastic, and freeze, scraping the mixture every couple of hours with a fork, until set.