Honey Apricot Vanilla Sorbet
Prep time
Cook time
Total time
Apricot sorbet, in all its varieties, is a welcome treat during National Ice Cream month, or anytime!
Recipe type: Dessert
Cuisine: American
Serves: 1 quart
  • 1½ pounds ripe apricots
  • ¾ cup honey
  • ¾ cup water
  • ⅛ tsp vanilla
  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.
Recipe by Seed to Pantry at https://www.seedtopantry.com/2015/07/16/apricot-sorbet-recipes/