Collect together your equipment (see Recipe Notes below) and ingredients.

Heat the water with the sugar over a low heat until the sugar has dissolved. Turn the heat to moderate and simmer for 5 minutes. Remove from the heat and set aside to cool.

Meanwhile, finely grate the zest from 2 limes and place into a food processor with the avocado flesh and the juice from the 2 limes and 1 lemon.

Blitz until you get a smooth cream – you may have to scrape down the sides of the processor bowl as you blend.

Either:

- Scoop into an ice cream maker and churn, in accordance with appliance instructions.

Or:

- Transfer to a freezer proof bowl, large enough for you to whisk the sorbet regularly as it freezes, cover and place in the freezer for 30 minutes.

- Remove, beat well with an electric whisk, cover and place it back in the freezer.

- Continue to cover, freeze and beat every 30 minutes until the sorbet is very cold and too stiff to beat any more. You may need to repeat this 4 - 5 times before it is ready.

- Transfer to a suitable container for the freezer, making sure it is covered.

If you are not using the sorbet straight away, and you leave it for a few hours in the freezer, it will become very hard. Simply take it out of the freezer, 5 – 15 minutes before you plan to serve it, to soften slightly. How long it takes to do this, will depend on the temperature of the room.

Serve: this sorbet is delicious served between courses, to cleanse the palate, as an unusual but exceptional dessert, or why not try it with ceviche or smoked salmon?