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    You are in: Home / Recipes / Apricot Sorbet Recipe
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    Apricot Sorbet

    Apricot Sorbet. Photo by SaraStar

    1/2 Photos of Apricot Sorbet

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

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    Serves: 16



    Units: US | Metric


    1. 1
      Combine water and sugar in a large saucepan, and bring to a boil over medium-high heat, stirring occasionally.
    2. 2
      Add apricots, and bring to a boil.
    3. 3
      Cover, reduce heat, and simmer 10 minutes or until apricots are tender.
    4. 4
      Place apricot mixture and vanilla in a blender; process until smooth, and chill.
    5. 5
      Pour mixture into freezer can of an ice cream freezer, and freeze according to manufacturer's instructions.
    6. 6
      Spoon into a freezer-safe container; cover and freeze 2 hours or until firm.

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    Ratings & Reviews:

    • on June 09, 2008


      I've made this twice with good results, using apricots the first time and pears the second. Instead of vanilla I used rum with the apricots, and almond extract with the pears. One important change I make in the preparation is to run the sorbet through the blender again after the sorbet has frozen. I do this twice, freezing the mixture in between. This results in a very creamy texture similar to gelato.

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    • on November 01, 2004


      This is a great sorbet. I made a 1/2 batch to use up some apricots. The sugar/fruit balance is perfect, in my opinion. The only thing I might do next time is boil the syrup a bit longer so it gets to the short-thread stage. This helps keep the finished sorbet from melting too quickly. I don't have an ice cream maker, but they aren't necessary for this recipe. What you do is put the mixture in a tupperware container in your freezer, and then just stir every couple of hours to make sure it freezes evenly. Once it's frozen, take it out and let it sit on the counter for 30-45 minutes until it is just starting to soften but not melt. Whiz in a food processor to fluff it up and get rid of any crystals and refreeze. Perfection!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 20, 2003


      I used this recipe with peaches instead of Apricots. It was amazing, so creamy. Everyone was surprised it didn't have any milk/cream in it. A great way to use up overripe peaches.

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    Read All Reviews (8)


    Nutritional Facts for Apricot Sorbet

    Serving Size: 1 (109 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 106.6
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 2.0 mg
    Total Carbohydrate 26.6 g
    Dietary Fiber 0.8 g
    Sugars 25.8 g
    Protein 0.6 g

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