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. 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 4
Chill the covered mixture at 4°C or colder until thoroughly cold, about 2–3 hours. 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. 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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