Sandra Djohan


Avocado Popsicles

1/2 cup cremefraiche or sour cream (125 ml)
2 ripe avocados, peeled and seeds removed
Zest and juice of 2 limes
2 tablespoons tequila (30 ml), optional
2 egg whites
Salt, to taste


  • In a food processor, puree the avocado, lime juice and zest until smooth. Add a pinch of salt, tequila and egg whites and pulse to combine. Add crème fraiche and pulse until smooth.
  • Pour into a popsicle mold. Smooth tops with a palette knive and insert popsicle sticks. Freeze for a minimum of 3 hours, or overnight.
  • To release popsicles, dip into warm water and gently pull the popsicle stick until the popsicle comes out.
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