Apricot season is so short. So the minute I see fresh apricots, I immediately make apricot sorbet! It so refreshing and perfect for hot summer days.
It is a simple and easy-to-make recipe that requires only a few ingredients. The sorbet is made with fresh apricots, sugar, and water, and can be served immediately or frozen for later. To make the apricot sorbet, the apricots are halved and pitted before being boiled with sugar and water. Once the apricots are tender, the mixture is blended until smooth and then chilled. The sorbet can be served on its own, or with a garnish of fresh mint or a biscuit.
You don’t need an ice cream maker to make this easy dessert; just a blender or food processor and freezer would do. However, an ice cream machine does the trick if you prefer a smooth sorbet.
Homemade Sorbet is fruit puree mixed with sugar and water or fruit juice mixed with sugar, without eggs, milk, or cream. It can contain a lot of sugar if you get it in ice cream shops or grocery stores, but when you make it at home, you can control the amount of sugar for a healthier version.
You make yummy apricot sorbet with the following:
Apricots: Apricots are the star ingredient in this sorbet recipe. It’s important to use ripe, fresh apricots to ensure the best flavor and texture. Look for apricots that are golden-orange in color and slightly soft to the touch.
Sugar: I use granulated sugar, but you can use any sugar. You can play around with the right amount of sugar but remember you need to stop the sorbet from freezing.
Water: Use 1 cup water to make the fruit puree.
Before starting the preparation process, it is essential to ensure that the apricots are ripe and sweet. Ripe apricots are softer and have a more intense flavor than unripe ones.
1. Clean the fruit
Wash the apricots thoroughly under running water. Remove the pits and then slice them into six pieces
2. Cook the apricots
After preparing the apricots, the next step is to blend them into a smooth puree. I add the sliced apricots and the water to a medium saucepan and cook over medium heat for about 10 minutes, stirring every 2-3 minutes. Immediately add the sugar, so the sugar dissolves, Then, cool it to room temperature.
3. Make the puree
Pour mixture into a high-speed blender or food processor. Then puree at medium speed for a few seconds until you get consistent and smooth apricot puree. You can push it through a fine mesh strainer if there are any extra bits or fibers. Then add any extract you wish. Some suggest almond or vanilla. I skip it!
4. Freeze (skip this step if you’re using an ice cream maker)
Transfer this pureed sorbet mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the sorbet at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the sorbet back into its container and refreeze for at least 3 hours.
5. Chill and transfer to the ice cream maker (skip this step if you’re not using an ice cream maker)
Place the pureed mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice-cream maker and make the sorbet as per the manufacturer’s instructions.
You can start eating your sorbet immediately or keep it in the freezer for a couple of hours to firm it up.
When making fresh apricot sorbet, there are a few essential pieces of equipment that are necessary to ensure the best results. Here are some of the key items needed:
- Ice Cream Maker: A good quality ice cream maker is a must-have for making ice cream at home. There are many different types of ice cream makers available, including electric and manual models. Choose one that suits your needs and budget.
- Blender or Food Processor: You’ll need a blender to make the puree!
- Measuring Spoons and Measuring Cups: You will need measuring cups and spoons to measure the ingredients accurately.
- Mixing Bowls: You will need several mixing bowls of various sizes to mix and store the ingredients.
- Saucepan: A saucepan is required to heat the ingredients for the ice cream base. It is recommended to use a medium-sized, heavy saucepan or Dutch oven to ensure even heating. The saucepan should be able to hold at least 2 cups of liquid.
- Fine mesh sieve: A fine mesh sieve is required to strain the blended mint and milk mixture and strain the egg mixture in case any bits of scrambled egg are at the bottom of the pan!
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
Making homemade sorbet is a fun and easy way to enjoy a refreshing treat on a hot summer day. Here are a few additional tips to help you achieve the perfect texture and flavor for your apricot sorbet.
- Use ripe apricots: For the best apricot flavor, be sure to use ripe apricots. They should be slightly soft to the touch and have a fragrant aroma.
- Puree the mixture thoroughly: To achieve a smooth and creamy texture, it’s important to puree the apricot mixture thoroughly. A high-speed blender or food processor works best for this step.
- Strain the mixture: Straining the mixture will help remove any pulp or bits of skin, resulting in a smoother texture. A fine mesh strainer works well for this step.
- Adjust the sweetness: Depending on the sweetness of your apricots, you may need to adjust the amount of sugar in the recipe. Taste the mixture before freezing and add more sugar if desired.
- Freeze the mixture properly: To prevent ice crystals from forming, be sure to freeze the mixture in a shallow container and stir it occasionally as it freezes.
- Experiment with other flavors: While apricot sorbet is delicious on its own, you can also experiment with other flavors. Try adding a splash of lemon juice for a tangy twist or a handful of fresh mint for a refreshing finish.
- The sorbet will be ready to serve about 4-6 hours after placing it in the freezer the first time. If you’re freezing it for longer, keep it at room temperature for about 10 minutes to soften it sufficiently for scooping.
Although a simple apricot sorbet tastes great on its own, you can add more flavors to make it extra special. Here are a few that go well with apricot:
- Apricot Liqueur: You can always had a few tablespoons of apricot liqueur to the blend. It will make it adult-only!
- Chocolate Additions: If you’re a chocolate lover, consider adding a chocolate element to your sorbet recipe. One option is to create a chocolate swirl by drizzling melted chocolate over the sorbet as it freezes. Alternatively, you can mix in chocolate chips or cocoa powder to create a chocolate apricot sorbet.
There are many ways to customize an apricot sorbet recipe to suit your taste preferences. Experiment with different fruits, dairy-free options, and chocolate additions to create your perfect sorbet recipe.
Frequently Asked Questions
How long does sorbet last in the freezer?
If you store your sorbet in an airtight container or a properly covered container, it can last for up to a month in the freezer. And while it’s still safe to eat the sorbet beyond that, it starts becoming overly icy. With each scoop, you’re bound to get more ice crystals in your mouth.
Is sorbet vegan?
Yes, sorbet is vegan as it does not contain any animal products.
Is sorbet gluten-free?
Yes, sorbet is gluten-free as it does not contain any wheat or gluten-containing ingredients.
What is the difference between apricot sorbet and apricot gelato?
Apricot sorbet is a frozen dessert made with pureed apricots, sugar, and water. It does not contain any dairy, while apricot gelato is a frozen dessert made with milk, cream, and sugar. Sorbet has a lighter, more refreshing taste, while gelato has a creamier, richer taste.
Can I use canned or dried apricots to make sorbet?
While fresh apricots are the best choice for making sorbet, canned or dried apricots can also be used. If using canned apricots, be sure to drain them well before pureeing. If using dried apricots, soak them in hot water for at least 30 minutes before pureeing.
The cherry on top
Overall, apricot sorbet is a delicious and healthy dessert that is perfect for any occasion. Whether enjoyed on its own or paired with other desserts, it is sure to be a crowd-pleaser. The wonderful flavor of apricot during the summer just can’t be missed!
Try a few of these other sorbets:
You can also try different sorbet recipes using other fruits instead of apricots. Strawberry, mango, and lime are refreshing summer fruits and make great sorbets with or without an ice cream maker. Take it up a notch and try fruit combinations!
Here’s the Apricot Sorbet recipe!
- 2 lbs apricots seeded and cut up into six cored and chopped
- 1 cup water
- 1 cup sugar
- 1 tsp vanilla extract
- Put the chopped apricots and the waterinto a saucepan over medium heat and cook, covered, until the apricots are tender, stirring occasionally! This takes about 10 minutes.
- Add the sugar and stir.
- Let cool to room temperature
- Pour apricots with the liquid into a blender and puree until smooth
- If there are any small fibers, then press through a mesh strainer.
- Add vanilla extract and stir
- Transfer to a bowl and chill in the fridge for 2 hours or overnight.
- When ready, take it out of the fridge and make it in an ice cream maker according to manufacture's instructions.
- Serve immediately or put in freezer to chill.