Apricot Sorbet

A few days ago I was visiting my aunt and found her apricot tree heavy with fruit. My daughter and I helped ourselves to the ripest ones. “If you touch it and it just gives itself to you, then it’s ready.” We came home with a shopping bag full of ripe apricots. Here’s what I did with them:

1 cup water
1 cup organic sugar
4 cups pitted and mashed apricots
2 teaspoons lemon juice

Combine water and sugar in a medium saucepan over medium low heat. Whisk occasionally to help dissolve sugar. Once sugar is completely dissolved in the water, remove from heat and pour into a bowl to cool. Cover and refrigerate. While cooling, pit and mash the apricots. Put the mashed apricot in a blender and puree until smooth. Once the syrup is cold, remove from refrigerator. Pour the apricot puree through a mesh sieve into the bowl of syrup. I used a whisk to help the apricot go through the sieve faster. When only the tough skins remain on the sieve, discard. Add lemon juice and whisk together until smooth.

Prepare ice cream maker according to manufacturer’s instructions. Churn the apricot syrup concoction until thickened into a soft serve consistency. Transfer to an airtight container and freeze overnight to ripen into a firm sorbet.

This apricot sorbet is so rich and smooth on the tongue. Enjoy this summertime treat!

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