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1
Bring the simple syrup and water to a boil over medium heat.
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2
Add the apricots and bring to a simmer.
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3
Reduce the heat to low and simmer very gently for 5 minutes.
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4
Pour the apricots and poaching liquid into a bowl, cover with plastic wrap, and refrigerate overnight to plump.
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5
Put the raspberries in a food processor and process to a very smooth puree.
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6
Strain (discard the solids) and measure out 2 cups.
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7
Pour into a small saucepan and bring to a boil over medium-high heat, skimming off any impurities that rise to the surface.
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8
Strain through a fine strainer, then through a strainer lined with several layers of cheesecloth.
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9
Put the simple syrup in a small glass bowl and sprinkle the gelatin over the surface.
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10
Let sit for at least 1 minute.
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11
Microwave for 30 seconds or heat gently in a saucepan to melt.
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12
Add the syrup and gelatin to the raspberry puree and whisk for about 45 seconds.
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13
Stir in the rose water and taste.
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14
Add more syrup if necessary.
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15
Chill completely before serving.
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16
Spoon the soup into small dessert bowls or glasses.
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17
Cut the apricots into tiny dice and add to the soup with some fresh raspberries.
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18
Top with a scoop of the sorbet.
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19
You could float icy cold champagne on the soup instead of making the sorbet.
