Minnesota is recovering from a full-on spring snowstorm and here I am posting a recipe for Avocado Chocolate Sorbet. But, it’s perfectly okay because this sorbet transcends any seasonal culinary weather rules. It’s a rich and velvety, almost custard-like dessert to enjoy on the coldest of days, yet its refreshing, frosty texture makes it the ultimate dessert to enjoy in the heat of the summer. In fact, this sorbet is served year around at one of my favorite restaurants, the Duluth Grill. And this recipe is coming to you straight out of their sophomore cookbook, The Duluth Grill Cookbook II.
Let’s back up a bit and talk about how I discovered the restaurant. It was on a Friday night about a year ago. My husband and I got sucked into a marathon of Diners, Drivers, and Dives on the Food Network. Guy Fieri just so happened to be featuring this amazingly eclectic diner in Duluth, Minnesota. Anybody else get all giddy when they see a restaurant in their home state featured on the show? I’m usually on top of my Triple D game when it comes to Minnesota restaurants, but I had NEVER heard of the Duluth Grill despite passing through the city several times a year since the restaurant’s inception 15 years ago. Shame, Krista. SHAME.
Last summer, my husband and I enjoyed a late lunch there for the first time on the way up to our family cabin. We absolutely fell in love. To describe the menu and ambience, think traditional breakfast diner meets farm-to-table eatery meets vegan-friendly café meets grandma’s bakery all rolled into one amazingly eclectic restaurant. The Duluth Grill’s commitment to garden-fresh flavors and quality ingredients shines through in every dish.
I can’t think of any other restaurant where you can order the most decadent, larger-than-life pecan caramel roll, a wild rice patty melt, marinated kale with a curry dipping sauce, walnut meat tacos, a banh mi sandwich, buttermilk pancakes, the avocado chocolate sorbet (of course), and a beet lemonade to wash it all down. We’ve enjoyed all of those dishes, by the way…over the course of multiple trips. And I’ve yet to have one meal that isn’t happy-dance inducing.
The cookbook compiles a unique collection of over 100 recipes ranging from cranberry habanero ketchup and blueberry jam to Swedish meatballs and Thai pizza. The Duluth Grill Cookbook II is a true reflection of the restaurant’s spirit and commitment to supporting local farmers and practicing environmental sustainability. The restaurant is surrounded by a beautiful, raised bed garden after all. But this cookbook is one to cherish not only for the recipes, but the heart-warming family stories, witty anecdotes behind the dishes, and candid tales of the restaurant business sprinkled throughout the chapters.
Just like the restaurant, this cookbook truly offers something for everyone, whether you follow a vegetarian, vegan, or a gluten free diet or you’re simply a fan of meat-and-potatoes home cooking. Join me in celebrating the release of the Duluth Grill II Cookbook and this gem of a restaurant located 2 hours north of the Twin Cities in Duluth, Minnesota.
For my local readers from Minnesota, I have exciting news! The author, Robert Lillegard, will be doing two book signings in the Twin Cities this weekend on Saturday, March 26th at the following locations and times:
Cooks of Crocus Hill 877 Grand Ave, St Paul Noon – 1:30pm
Bibelot Shop 1082 Grand Ave. Saint Paul 2:30–4pm
If you’d like to order a copy of the Duluth Grill Cookbook II online, click here.
I was too busy raving about the cookbook so forgive me for the lack of commentary on the recipe. But not to worry, I captured all the fun on Snapchat and posted it below so you can see for yourself just how luscious this dessert is! And by the way, be sure to follow me on Snapchat (username: dstndelish) if you’d like to catch a glimpse of my everyday life and random recipe recordings. Without further ado, the video:
Disclosure: I received a free copy of the Duluth Grill Cookbook II in exchange for writing a review. But I’m a Duluth Grill fan for life and all opinions are my own.
- 1½ avocados, peeled and pits removed
- 13.5-ounce can Thai coconut milk
- ½ teaspoon salt
- ¼ cup cocoa powder
- ½ cup pure maple syrup
- In a food processor, combine the avocados, coconut milk, salt, and cocoa powder. Puree until smooth.
- Pour in the maple syrup and puree until incorporated.
- Transfer the mixture to an ice cream machine. Churn for about 20 minutes or until the mixture is frosty and thick.
- Eat immediately or store in a freezer-safe container. If storing, take the sorbet out of the freezer about 20 minutes before serving.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 221 Fat: 15.2g Carb: 20.9g Fiber: 3.3g Protein: 2g Sugar 13.5g Sodium: 175mg