This sorbet has summer in every bite. Be sure to use very ripe apricots, and don't neglect the lemon juice. The sorbet is best eaten right after it is made.
Ingredients
Makes about 6 servings
Step 1
Place the water and the sugar in a small saucepan over medium-high heat and bring to a boil, stirring all the while. When the sugar has dissolved, add the apricots, return to the boil, and reduce the heat so the liquid is simmering gently. Simmer the apricots just until they begin to turn tender, about 5 minutes. Remove from the heat and cool completely.
Step 2
Puree the apricots and their poaching liquid in a food processor until smooth. Strain the mixture if you like, though it isn't necessary. Chill the mixture in an airtight container in the refrigerator for at least one hour and up to 24 hours.
Step 3
Just before freezing, whisk in the lemon juice. Freeze according to the ice cream freezer manufacturer's instructions.
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Reviews (5)
Back to TopI am making this for the second time in one week with apricots from my tree. It is so good (better than the apricot ice cream we made earlier in the summer). It is tangy and refreshing. Perfect for a tree bursting with apricots.
SLCcooks
Salt Lake City, UT
7/24/2012
I made this to go with a chocolate sorbet. It was absolutely delicious. I used fresh apricots from the grocery store and the flavor was so fresh and tangy (the lemon juice adds to that as well). The combo of chocolate and apricot sorbet was delicious--it tasted like a chocolate covered apricot! I will definitely make it again.
Anonymous
New York, NY
6/24/2012
This is delicious and so easy! It is a great way to use up extra ripe apricots.
Anonymous
Topeka, KS
7/8/2005
This had wonderful apricot flavor -- I added preserves on the advice of the other reviewer. I strained it but even so found it a little grainy. Probably should use a very fine sieve.
Anonymous
Chevy Chase, MD
3/17/2004
The apricot sorbet is good but I boosted it a bit by adding apricot preserves during the cooking process. This gives the sorbet a very intense flavor. I have done the same with blackberry sorbet and peach sorbet. The addition of the preserves takes the flavor to new levels.
Michele Clark
Los Angeles, CA
8/22/1999
