What does a girl do with 6 pounds of Blenheim apricots? Apricot sorbet of course. With the weather so hot lately, I decided to make sorbet using my new super dupa ice cream maker. I contemplated buying shoes but the thought of having an ice cream maker overpowered me…
Sadly, I just found out from Slow Food USA, that Blenheim apricots are on the endangered list of fruits. They were once abundant in Silicon Valley, but due to the high price of real estate, farms are being sold to make way for office parks.
These apricots, recognized by their tiny freckles, are unbelievably juicy, and taste delicious. The apricots’ flavor is intensified by the addition of the sugar in the sorbet.
Ingredients
| 3 |
cups water |
| 1 ¾ |
cups sugar |
| 1 ½ |
pounds apricots, halved and pitted |
| 2 |
teaspoons vanilla extract |
Serves
One big scoop for 8 people
Prep Time
15 minutes
Cook Time
90 minutes
Directions
In a large pot add water and sugar, and bring to boil over medium high heat stirring occasionally. Add pitted apricots; bring to boil. Cover, reduce heat and simmer for ten minutes or until apricots are tender. Place apricot mixture and vanilla extract in a blender; process until smooth (for hot items remove the plastic lid and add a kitchen cloth on top of the lid—its important to do this since its hot liquid). Chill for a few hours
Pour apricot mixture into the freezer pan of the ice cream maker, and freeze according to what your ice cream maker says!
Credit
Cooking Light Magazine
Filed Under
Dessert
Spices Used
Vanilla
Other Ingredients Used
Apricots
1 Comment
“The apricot sorbet looks so good... I want to lick my screen! I'll have to make that recipe (I have an ice cream maker too and I love it! An ice cream maker is better than a new pair of shoes. Good choice!) ”
—Ashley, over 3 years ago