CookEat Recipe
Apricot Sorbet
Smooth apricot sorbet made with ripe fruit and fresh lemon juice.
Method
Steps
Step 1
Gather the ingredients: 300 g ripe flavourful apricots, weighed whole with their stones; 200 g caster sugar; 500 ml water; Juice of 1 lemon.
Step 2
Wash the apricots, remove and discard their stones without cracking them, and pass the flesh through a sieve to remove tough skin and fibres.
Step 3
Boil the sugar and water in an uncovered saucepan for 10 minutes.
Step 4
Cool the syrup promptly, then mix it with the sieved apricot pulp and strained lemon juice. Pass the complete mixture through the sieve again before freezing.
Step 5
Chill the covered mixture at 4°C or colder until thoroughly cold, about 2–3 hours.
Step 6
Churn in an ice-cream maker according to its instructions, usually 20–30 minutes; work in batches if the mixture exceeds the machine’s capacity.
Step 7
Transfer to a covered freezer container and freeze at −18°C for about 2–3 hours until scoopable. Serve promptly and return the rest to the freezer without letting it melt.
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Cooked 3 times