Irish Avocado Buttermilk Sherbet

Halve and pit the avocados, then scoop the flesh into a blender or food processor.

Add buttermilk, sugar, honey, light corn syrup, and lemon juice to the blender.

Blend until the mixture is completely smooth and no lumps remain, approximately 1-2 minutes.

Strain the mixture through a fine-mesh sieve into a bowl to ensure a silky texture, pressing gently with the back of a spoon.

Transfer the strained mixture to the ice cream maker.

Churn according to the ice cream maker's instructions, typically 20-25 minutes, until the sherbet reaches a soft-serve consistency.

Serve immediately while still soft, or transfer to a freezer-safe container and freeze for 2-3 hours for a firmer texture.