1. Bring vegan sugar, corn syrup and water to boil in large saucepan. Remove from heat; stir in lime peel. Cool 50 to 60 minutes.
2. Blend avocados and lemon and lime juice in blender or food processor until smooth. Add cooled vegan sugar mixture; blend until thoroughly combined.
3. Pour into 13 x 9 x 2 inch pan or 2 smaller pans so depth is about 1/2 inch. Freeze 1 hour. Remove sorbet from freezer, beat 2 to 3 minutes until light and creamy.
4. Pour back into pan; cover with plastic wrap and freeze until firm, about 4 hours. Serve sorbet with fresh raspberries and crisp cookies.'