I always think apricots are at their best cooked, as the vibrant orange colour is highlighted and the flavour intensifies. This sorbet is no exception and is a perfect summer treat.
Simply churn in an icecream maker then freeze until ready to eat, removing from the freezer a few minutes before serving. If you don’t have an icecream machine, freeze the mixture for two hours then whisk and refreeze.
Squeeze a little lime juice over the top and you have a taste sensation.
|500 g||Apricots, stones removed (Main)|
|1||Lime, zest and juice of|
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- Place the sugar and water in a medium saucepan. Simmer until the sugar is dissolved. Add the apricots and lime then continue to simmer for 10 minutes until the fruit is completely soft.
- Pour in a blender and blitz until smooth. Place a sieve on top of a bowl and push the mixture through to remove any bits. Cover and chill in the fridge.
- Churn the mixture in an ice cream maker until set, then place in the freezer. Remove 10 minutes before serving.
- Serve in glasses as dessert or a little in a shot glass between courses.
See Angela's other recipes using summer fruit