Name: Apricot Sorbet
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1/2 cup, 16 serving(s)
Ingredients: 3 cups water; 1 3/4 cups sugar; 1 1/2 lbs fresh apricots, halved and pitted (about 9); 2 teaspoons vanilla extract

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Recipe by Audrey M

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Ready In:: 20mins
Serves:
Yields:
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ingredients

3 cups water
1 ³⁄₄ cups sugar
1 ¹⁄₂ lbs fresh apricots, halved and pitted (about 9)
2 teaspoons vanilla extract

directions

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

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review by atymori

7/22/2018

I should have read the reviews before making. I thought the vanilla over powered the apricot taste. I would make with a little less sugar too. I loved the consistency. It also seemed like ice cream. It was super easy to make. I'll try again without the vanilla.

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photo by SaraStar

8/15/2012

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review by SaraStar

8/14/2012

Delicious. The recipe makes more than my ice cream maker can hold, so I've been using the remainder of the base as apricot syrup--works well on vanilla ice cream, for example. I added about 1 Tbsp chopped fresh ginger with the apricots. It adds just the right hint of flavor, but next time I would put in a few slices and remove them after the simmer (thus allowing the flavor to infuse, but not actually incorporating the ginger into the final product). The ginger does not soften as well as the apricots during a 10-minute simmer and I have been finding little pieces still intact that didn't get blended up. Oops.

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review by Jen in Victoria

8/5/2008

This would taste much better without vanilla. I had to remake it without vanilla as the vanilla was overpowering, and it was much better, very delicious!

1

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review by Chef Dale L

6/9/2008

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.

2

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