This avocado sorbet tastes a bit like kiwi, because of the lime. But since the avocado flesh has a tendency to turn brown, you can't exclude the lime.
1 ripe lime (not more than 1/2 tbs)
3/4-1 cup icing sugar
1/2 cup cold water
I used the blender to make my sorbet and it did a wonderful job. Blend the flesh of each avocado separately and add the blended flesh in a bowl. Put all the avocado flesh in the blender again with half the amount of cold water and powdered sugar. Squeeze the lime juice and some flesh and add in the blender as well. Blend. Place the half-done sorbet in a food storage box with lid on and place it in the deep refrigerator. Let it cool for one hour.
After one hour, blend it again with the remaining amount of water and icing sugar. Blend on and off until it gets a thick and smooth texture. Place the sorbet back in the same food storage box and put in the deep-freezer for 8-12 hours. Let it defrost a little before serving, if it is too icy. This is a wonderfully creamy avocado sorbet that you should finish up in 2-3 days.