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Apricot Sorbet
Apricot sorbet is a refreshing, fruity dessert that's easy to prepare with just a few simple ingredients. Bursting with the vibrant flavor of ripe apricots, this sorbet is an excellent way to showcase the natural sweetness of summer fruits. It’s perfect for those who want a light and dairy-free treat, making it an ideal choice for vegans and those with lactose intolerance. The smooth, icy texture combined with the tangy sweetness of apricots will leave you craving more.
Equipment
- Blender or food processor
- Ice cream maker
- Measuring Cups and Spoons
- Fine Mesh Sieve
- Mixing bowl
- Freezer-safe container
Ingredients
For the Sorbet:
- 2 pounds ripe apricots about 8–10 apricots
- ¾ cup granulated sugar
- ¾ cup water
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon vanilla extract optional
- Pinch of salt
Optional Garnishes:
- Fresh mint leaves
- Apricot slices
- A drizzle of honey or agave syrup for added sweetness
Instructions
Prepare the Simple Syrup
- Make the Simple Syrup: In a small saucepan, combine the sugar and water. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves completely. Remove from heat and let the syrup cool to room temperature.
- Add Lemon Juice: Once the syrup is cool, stir in the freshly squeezed lemon juice. This adds a tart flavor that balances the sweetness of the apricots.
Prepare the Apricots
- Pit and Cut the Apricots: Wash the apricots, then cut them in half and remove the pits. You can leave the skins on for added texture and nutrients, or peel them if you prefer a smoother sorbet.
- Blend the Apricots: Place the apricots in a blender or food processor and blend until smooth. If you want an ultra-smooth sorbet, you can strain the puree through a fine mesh sieve to remove any bits of skin.
Combine the Ingredients
- Mix the Apricot Puree and Simple Syrup: In a mixing bowl, combine the apricot puree with the cooled simple syrup. Stir in the vanilla extract (if using) and a pinch of salt to enhance the flavors.
- Chill the Mixture: Cover the bowl and refrigerate the apricot mixture for at least 1–2 hours, or until thoroughly chilled. This step is crucial for the churning process.
Churn the Sorbet
- Churn the Sorbet: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. It should take about 20–25 minutes for the sorbet to reach a smooth, scoopable consistency.
- Freeze the Sorbet: Once churned, transfer the sorbet to a freezer-safe container. Cover it with a lid or plastic wrap and freeze for at least 2 hours to firm up before serving.
Serve the Sorbet
- Scoop and Serve: When ready to serve, scoop the sorbet into bowls or glasses. Garnish with fresh mint leaves, apricot slices, or a drizzle of honey or agave syrup for added sweetness if desired.
Notes
Tips for the Best Apricot Sorbet
- Choose Ripe Apricots: The quality of the sorbet depends on the ripeness of the fruit. Use soft, fragrant apricots for the best flavor.
- Adjust Sweetness: Depending on how sweet your apricots are, you can adjust the sugar level. Taste the apricot puree before adding the syrup and adjust accordingly.
- No Ice Cream Maker?: If you don’t have an ice cream maker, you can still make sorbet by freezing the mixture in a shallow pan and stirring it every 30 minutes to break up ice crystals.
- Storage Tip: Store your sorbet in an airtight container in the freezer. For the best texture, let it sit at room temperature for a few minutes before scooping.
- Experiment with Flavors: You can add herbs like basil or thyme for a more complex flavor profile, or a splash of your favorite liqueur for a boozy twist.
Nutrition Information (per serving)
- Calories: 100 kcal
- Carbohydrates: 26g
- Sugars: 23g
- Fiber: 3g
- Fat: 0g
- Protein: 1g
- Sodium: 0mg