Wondering what to do with all that homemade apricot syrup? Turn it into creamy frozen yogurt.
Apricot-Pecan and Peach Melba Frozen Yogurt
Several years ago I wrote a post about making your own homemade apricot syrup. I’ve updated it a few times since, but it remains my most popular post ever. I guess there are lots of us who love the tangy flavor of apricots poured over our pancakes. And homemade syrup has a true fruit taste, unlike the “apricot-flavored” corn syrup concoction available on grocery store shelves.
Sometimes though, we get a little carried away making apricot and other fruit syrups, I know I certainly do. If you have jars of syrup from last year (or the year before!) gathering dust in the pantry, it’s time to turn it into frozen yogurt.
- 2 cups chopped ripe apricots
- 2 cups plain yogurt (not non-fat)
- ½ - 1½ cups apricot or other fruit syrup (to taste)
- ½ cup chopped nuts or candied ginger (optional)
- Puree apricots, yogurt, and fruit syrup in a blender or food processor, using as much syrup as you like. Less syrup will give you a tart and tangy yogurt, more syrup will result in a sweeter yogurt.
- Refrigerate mixture until completely cold.
- Spoon mixture into ice-cream maker following manufacturers directions. Or, spoon mixture into individual paper cups. Partially freeze, then insert a wooden stick in each. Continue until mixture has frozen. Remove paper cups for frozen yogurt pops/
Frozen yogurt is super easy to make, especially if you have an ice-cream maker.
This recipe is fun to do with the kids as it has so few steps. It’s also a great way to be creative. As you can see in the photo above, I added chopped pecans to the apricot yogurt, but candied ginger would be great too. I also made a batch of Peach Melba Frozen Yogurt using fresh peaches and raspberry-peach syrup.
What syrup/yogurt combinations would you like to try?
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