Apricot Sorbet

READY IN: 20mins
Top Review by Chef Dale L

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.

Ingredients Nutrition


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

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