It’s the height of summer fruit season, and there’s no better way to make fresh desserts than with this apricot sorbet. When it’s super hot, all you want is salad, raw vegetables and a scoop of ice cream. Summer is the season when I make fewer complete hot dishes such as lamb tagine, roast chicken etc… unless I have guests.
We prefer grilled meats and light dishes such as salmon on leek fondue and exotic mango salad, Cesar salad and many others.
My children really enjoy barbecue but also ask me to make them homemade pizzas or quiches. I prepare various quiches and serve them with a good salad. The two most popular quiches are quiche lorraine and the shrimp and spinach quiche.
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Why make homemade apricot sorbet?
It’s a question some people may ask. What’s the difference between homemade and industrial sorbet? We live in a time when we are very aware of what manufacturers add to preserve, add taste, color, etc…. to a simple ice cream. In the end, we eat more chemicals than healthy products.
A homemade sorbet is full of fresh fruit with no additives! You’re going to say, yes, but it’s easier to go out and buy ice cream than to make it.
This homemade sorbet is very easy to make. You won’t even need to invest in an ice cream maker. As with strawberry sorbet or red fruit sorbet, this apricot sorbet is disconcertingly simple.
What ingredients are needed to make an apricot sorbet?
You won’t need much. You’ll need
- Good ripe apricots
- Sugar
- A little water
- A little honey or glucose
How to make creamy apricot sorbet without an ice-cream maker?
This is the stage that will require a little more patience than a sorbet made with an ice-cream maker. You’ll have to manually reproduce the work done by an ice turbine. Once the preparation of the sorbet is ready and very cold, blend it 3 times during freezing to prevent ice crystals from forming.
Turn the freezer temperature down to maximum. Mine goes down to – 24°C. Freezing is faster and helps prevent ice crystals.
Take the mixture out and blend it with a hand blender every 2 hours. The sorbet cream will become smooth and creamy. Pour back into the dish and return to the freezer.
You’ll need to repeat this step 2 more times for a creamy apricot sorbet. Pour the mixture into an airtight tin and leave to set overnight.
If you like apricot desserts, i suggest you to make :
- An apricot almond tart “French tarte amandine” following the same recipe as the cherry tart
- A apricot clafoutis
- A apricot crumble
- Apricot panna cotta
Preparation steps :
NB: Find the list of ingredients in the recipe card below, which you can print.
1. Wash and pit apricots. No need to peel apricots.
2. Place the apricots in a saucepan with the sugar, water and glucose.
3. Bring to medium heat and cook for 15-20 minutes , covered.
4. Keep an eye on the compote, stirring it from time to time to prevent stuck to the bottom.
6. The apricots should be soft. If they have absorbed all the water but are not yet cooked, add a little more water.
7. Finely blend the apricot compote.
8. Pour into a large dish and let cool in the fridge.
9. Once the compote is cold, place in the freezer for 2 h.
10. After 2 hours, blend in a blender. The mixture should be smooth and creamy.
11. Pour back into dish and return to freezer.
12. Repeat this step 2 times, each time leaving 2 hours in the freezer.
13. For the final step, pour into an airtight tin and return to the freezer overnight.
14. Remove the apricot sorbet about fifteen minutes before serving. This makes it easy to form balls or quenelles once the sorbet has softened slightly.
Serve in bowls. You can add almond tuiles or Russian cigarettes “cigarettes russes” on top for an extra indulgence.
This apricot sorbet is very tasty and refreshing. It’s so smooth and creamy you’d think it was ice cream.
INGREDIENTS
- 500 g ( 17.6 oz )apricots pit removed
- 80 g ( 2.8 oz )sugar
- 60 ml ( 2.1 oz )water
- 1 tablespoon glucose or honey
PREPARATION
- Wash and pit the apricots. No need to peel apricots.
- Place the apricots in a saucepan with the sugar, water and glucose.
- Bring to a medium heat and cook, covered, for 15 to 20 minutes.
- Keep an eye on the compote, stirring it from time to time to prevent stuck to the bottom.
- The apricots should be soft. If they have absorbed all the water but are not yet cooked, add a little more water.
- Finely blend the apricot compote.
- Pour into a large dish and let cool in the fridge.
- Once the compote is cold, put it in the freezer for 2 hours.
- After 2 hours, blend in a blender. The mixture should be smooth and creamy.
- Pour back into the dish and return to the freezer.
- Repeat this step 2 times, each time leaving 2 hours in the freezer.
- For the final step, pour into an airtight tin and return to the freezer overnight.
- Remove the apricot sorbet about fifteen minutes before serving. This makes it easy to form balls or quenelles once the sorbet has softened slightly.
- Serve in bowls. You can add almond tuiles or Russian cigarettes "cigarettes russes" to the top for extra indulgence.
- This apricot sorbet is very tasty and refreshing. It's so smooth and creamy you'd think it was ice cream.
Thank you for visiting my baking blog of easy and foolproof recipes and your comments.
ice cream, ice cream without an ice cream maker, ice cream, summer cuisine, desserts, water