It’s peak summer fruit season, and nothing beats a good homemade sorbet to cool down while enjoying natural flavors. This apricot sorbet is an easy, light, and 100% fruity recipe, ideal for hot days. This is an apricot sorbet recipe without an ice cream maker, but you can also make it with an ice cream maker if you have one.
Table of Contents
Why Make Homemade Apricot Sorbet?
Unlike commercial sorbets often loaded with colorings, artificial flavors, and preservatives, this homemade version contains only simple and healthy ingredients: ripe apricots, a little sugar, water, and optionally a drizzle of honey or glucose for an even creamier texture. You won’t need any special utensils to make it. It’s easy for everyone to make.
A frozen dessert with a delicious fruit flavor, without additives, that everyone will surely enjoy during the summer!
And for more variety, also consider strawberry sorbet, absolutely delicious, or red berry sorbet, perfect for stocking up on vitamins and antioxidants while treating yourself.
How to get Creamy Apricot Sorbet without an Ice Cream Maker?
This step will require a little more patience compared to using an ice cream maker, as you’ll need to manually replicate the work of an ice cream machine. Once the mixture is very cold, you’ll need to blend it three times during freezing to prevent ice crystal formation.
Set your freezer temperature to maximum (e.g., -24°C) for quick freezing, which limits crystal formation.
Every two hours, take out the mixture and blend it with an immersion blender or a regular blender until you get a smooth and creamy texture, then return it to the freezer.
Repeat this operation twice for a very creamy sorbet. Then, transfer the mixture to an airtight container and let it set completely in the freezer, ideally until the next day.
Ingredients:
NB: Find the recipe card below that you can print.
- 500 g (1.1 lb) pitted apricots
- 80 g ( 2.8 oz ) granulated sugar
- 60 ml (2 fl oz ) water
- 1 tablespoon glucose syrup or honey
Preparation steps :
Wash and pit the apricots.
Put 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 very 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 very cold, put it in the freezer for 2 hours.
After 2 hours, blend it in a blender. The mixture should be smooth and creamy.
Pour back into the dish and return to the freezer.
Repeat this step twice, leaving it in the freezer for 2 hours each time.
In the last step, pour into an airtight container and return to the freezer until the next day.
Take the apricot sorbet out of the freezer about 15 minutes before serving. This will make it easier to scoop into nice balls or quenelles once it has slightly softened.
Serve it in small bowls, and for an extra indulgent touch, add a few almond tuiles or rolled wafer cookies.
Fresh, light, and intensely fruity, this sorbet has such a smooth texture you might even mistake it for ice cream.
Other Apricot-Based Desserts
Easy apricot sorbet
INGREDIENTS
- 500 g pitted apricots
- 80 g granulated sugar
- 60 ml water
- 1 tablespoon glucose syrup or honey
PREPARATION
- Wash and pit the apricots.
- Put 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 very 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 very cold, put it in the freezer for 2 hours.
- After 2 hours, blend it in a blender. The mixture should be smooth and creamy.
- Pour back into the dish and return to the freezer.
- Repeat this step twice, leaving it in the freezer for 2 hours each time.
- In the last step, pour into an airtight container and return to the freezer until the next day.
- Take the apricot sorbet out of the freezer about 15 minutes before serving. This will make it easier to scoop into nice balls or quenelles once it has slightly softened.
- Serve it in small bowls, and for an extra indulgent touch, add a few almond tuiles or rolled wafer cookies.
- Fresh, light, and intensely fruity, this sorbet has such a smooth texture you might even mistake it for ice cream.
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