Apricot Sorbet – a delicious recipe with apricot, apricots, lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Drain apricot syrup into a 1 1/2- to 2-quart pan. Add dried apricots. Grate peel and ream juice from lemon. Add peel and juice to pan. Bring mixture to a boil. Cover and simmer until fruit is plumped, about 10 minutes.
2
If desired, reserve 6 of the nicest-looking dried apricot halves for garnish. Combine remaining cooked fruit with syrup and the canned fruit in a blender or a food processor; smoothly puree.
3
Pour mixture into an automatic ice cream maker and freeze until dasher is hard to turn, about 15 minutes. (Or pour into a 9- by 13-inch metal pan and freeze until firm, about 2 1/2 hours. Break into chunks and whirl in food processor until smooth. Serve at once, or cover and return to freezer until ready to serve, up to 2 weeks.)
4
Scoop apricot sorbet into dishes and top with reserved cooked apricots.
7
kcal
Calories
3
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 2 cans (15 to 16 oz. size) pitted apricot halves in heavy syrup, 1 cup dried apricots, 1 lemon.
Yes, Apricot Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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