Instructions: Bring sugar, corn syrup and water to a 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 cooked sugar mixture, blend until thoroughly combined. Pour into a 13-by-9 inch pan or two smaller pans so depth is about 1/2 inch. Freeze one hour.

Remove sorbet from freezer, beat two to three minutes until light and creamy.

Pour back into pan, cover with plastic wrap and freeze until firm, about four hours.

Serve sorbet with fresh raspberries and crisp cookies.

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