Apricot Sorbet

I’ve always liked dried apricots, but I’m not sure I’ve ever had fresh.  I think I may have tasted them once or twice when I was a little kid, but up until now I have never tried doing much with them.  Lately every time I walk into the grocery store I see a huge display of fresh apricots, and they are just beautiful.  Since this seems to be the season for them, I wanted to try them out.  I was originally thinking of a fruit tart, and while I still want to try that, this apricot sorbet was just calling to me.  It seemed like the perfect light dessert to serve after the lunch I made for Ben’s mom.  This was just bursting with fresh apricot flavor – so delicious!  I thought it would be a fun little touch to serve it in mini scoops, mimicking the shape of the apricots themselves, so I used my small cookie dough scoop which worked perfectly.  I think this makes the biggest batch of sorbet of any recipe I have tried so if you don’t think you want a lot, you should consider halving it.  I don’t think we’ll have any trouble polishing it off though! 

Apricot Sorbet
2 lbs. squishy-ripe fresh apricots (about 10-15)
1 cup water
1 cups sugar
3 drops almond or vanilla extract

Split the apricots in half, remove the pits, and cut each half into thirds.  Combine the apricot wedges and water in a medium nonreactive saucepan and cook, covered, over medium heat, stirring occasionally.  Heat until cooked through, about 10 minutes.  Remove from the heat and stir in the sugar.  Let the mixture cool to room temperature.

Once cool, puree the mixture in a food processor or blender until smooth.  Taste a spoonful and if there are any small fibers, press the puree through a mesh strainer.  Stir in the almond or vanilla extract.  Cover and chill thoroughly in the refrigerator.

Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Source: adapted from The Perfect Scoop by David Lebovitz

15 Responses

  1. This is stunning. I was looking at apricots yesterday and may have to go back and buy them now!
    Did you use vanilla or almond extract?

    • Hi oneordinaryday,
      I used almond extract and it was a very pleasant addition. I’m sure vanilla would be great too though!
      🙂 Annie

  2. Gorgeous! That looks amazing.

  3. Oh YUM, Annie! This looks so delicious! I love apricots and I just happen to be going fruit picking this weekend. I’m putting my ice cream maker in the freezer now so I can make this! (btw – haven’t seen your new blog design yet and I wanted to say it looks GREAT!)

  4. What kind of ice cream maker machine thing do you use? They have one at Williams Sonoma for I think $79 that I’m considering buying. Any thoughts or opinions?

    • Hi Sara,
      Sorry I did not get a chance to respond to your earlier comment (or was it email?) about this. I was out of town on vacation and I think a few messages got overlooked. Anyway, I have a KitchenAid stand mixer so I use the ice cream maker attachment for that. I’m totally in love with it. It works wonderfully and I especially appreciate the fact that it is not yet another appliance taking up space in my kitchen since I have none – it is just the bowl, which lives in my freezer. Also, if you buy one from BB&B you can use a 20% off coupon and get a better deal. I love Williams Sonoma but for this I’d go to BB&B to save the money.
      Hope that helps!
      🙂 Annie

  5. Beautiful photos and a very tempting recipe! I absolutely love apricots, apricot jam, apricot cake, pretty much apricot everything. 🙂

  6. Apricots are beautiful and on sale here, too. I may just have to give this one a whirl!

  7. Wow I’m seeing sorbet everywhere! Now if only I could find some lovely apricots!

  8. Ah…. another refreshing recipe inspired by David! Looks delicious!

  9. Sounds good, but I don’t know why everyone cooks the apricots and the nutrients away?! I just blend 1 cup fresh apricots, 1/2 cup sugar, 1 cup of ice and freeze! Although I may try adding the vanilla!

    • Cooking the apricots intensifies the flavor, and personally I’m not eating dessert for the sake of nutrients.

      • Ahhh! Didn’t realize it would intesify the flavor!?!!I am such a mom! I did add vanilla though and WOW!!!! I will try cooking it up next batch! Still have 30# of fruit, thanks!

  10. Hi Annie,
    Did you peel the apricots before cooking?

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