Apricot Sorbet Recipes

Filed in Recipes From the Garden by on July 16, 2015 0 Comments

It’s easy to turn fresh apricots into Honey Apricot Vanilla Sorbet or Brown Sugar Almond Apricot Sorbet. And a great way to celebrate National Ice Cream Month!

apricot sorbet recipes

Honey Apricot Vanilla sorbet and Brown Sugar Almond Apricot sorbet.

 

Earlier this week I mentioned that I had purchased 27 pounds of very ripe apricots. After eating my fill, my thoughts turned to canning. But after canning enough apricot jam to feed a small army there were still LOTS of apricots left. In this situation I usually turn to making sorbet.

Ok – so I know what you’re thinking, “did she just say “in this situation I usually”?” Hmmm….. that implies that have found myself with too many apricots before. Yes, I must admit that one year I bought 40 pounds of apricots at once. At least some of those were small enough to can as apricot halves. But it is a case of overestimating my ability to process that much fruit at once. Guess I am a slow learner, especially when it comes to apricots.

But it all worked out well because both varieties of this sorbet are tongue-tingling, lip-smacking good. I was inspired by this recipe over on the ever popular Two Peas and Their Pod blog, which was itself inspired by a recipe found in The Perfect Scoop by David Lebovitz. Of course, I did make a few changes, using honey for one variety and muscovado sugar for the other.

What is Muscovado Sugar?

Muscovado sugar is a “true” brown sugar. In other words, it is an unrefined brown sugar with a strong molasses taste. Regular brown sugar is actually refined white sugar with a certain amount of molasses added back in, the amount depending on whether it is light or dark brown sugar. Although muscovado sugar is more expensive than its blander cousin, I prefer it for the depth of flavor it adds to baked goods, frozen treats, and even soups and sauces. In this particular recipe it adds a caramel-like flavor to the apricots.

Preserving Fruit by Making Sorbet

Making sorbet is an excellent way to preserve fresh fruit. I have found that homemade sorbet can last months in the freezer if kept in air-tight containers. You may have to slightly thaw the sorbet after a while and give it a quick beating with an electric mixer before serving, but the flavor remains bright.

Honey Apricot Vanilla Sorbet
Apricot sorbet, in all its varieties, is a welcome treat during National Ice Cream month, or anytime!
Author:
Cuisine: American
Recipe type: Dessert
Serves: 1 quart
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1½ pounds ripe apricots
  • ¾ cup honey
  • ¾ cup water
  • ⅛ tsp vanilla
Instructions
  1. Wash, pit and chop apricots.
  2. Add water and apricots to a medium saucepan and cook over medium heat until softened.
  3. Remove from heat and stir in the honey until combined with the apricot-water mixture.
  4. Let cool 10-15 minutes.
  5. Puree mixture in a food processor or blender. Don't worry if small pieces of apricot peel remain, they will add extra tang in the final product!
  6. Stir in vanilla and cool several hours or overnight.
  7. Freeze mixture according to your ice cream maker's instructions.
  8. To make Brown Sugar Almond Apricot Sorbet follow the above directions using ¾ cup of muscovado sugar and ⅛ tsp almond extract instead of the honey and vanilla extract.

 

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About the Author ()

Renee Pottle, an author and Home Economist, is fanatic about growing and preserving food for her family. She blogs at SeedToPantry.com, MotherEarthNews.com and HestiasKitchen.com.

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