WWII Ration Recipes: Avocado Sherbet

Celebrating Asian & Pacific Heritage Month with a fun wartime recipe!

This month’s recipe comes from a unique book: a Health for Victory Club binder full of a series of pamphlets from 1944 published by The Hawaiian Electric Co. What’s special about them is the emphasis on tropical fruits, all of which were readily available in Hawaii, but not on the mainland. Standard issues of the Health for Victory Club booklets definitely reflect the average American tastes. So, this Hawaiian issue is quite special!

Even though it’s chilly for me today, the warm weather is just around the corner, so this Avocado Sherbet caught my eye. I know Avocado Ice Cream had its thing a few years ago. It’s always fun to see when something that was trending in modern day wasn’t actually something new at all!

The recipe is split onto two pages, so it was easier to type it out:

Avocado Sherbet

1 1/8 c. sugar

1 1/2 c. water

3/4 c. lemon juice

Grated rind of 1 lemon

1 1/2 c. avocado pulp

Boil sugar and water together for 5 minutes. Add lemon juice and finely grated rind to the avocado pulp. Then slowly add cooled sugar syrup. Blend thoroughly. Pour into refrigerator tray and freeze with temperature set to coldest.

Yield: 6 servings

Please let me know if you give this a try. It sounds so intriguing!