Avocado Ice Cream
Bring the sugar and water to a boil.
Cook for 4-5 minutes, until syrupy.
Remove from the heat.
Blend the avocados until very smooth.
Stir in the lemon juice.
Blend in the cooled sugar syrup.
Add the pink peppercorns.
Blend about 30 seconds.
The peppercorns should just be broken up.
Spoon the mixture into a container.
Freeze the mixture for 1 hour.
Stir with a fork to break up large ice crystals.
Freeze for another 30 minutes and stir again.
Freeze for another 20 minutes, stir and let freeze overnight.
Top with cucumber ribbons.
Serve garnished with sorrel.