Apricot Sorbet

29 Sep
  • 500g apricots (about 10 fruit)
  • 400ml (about 2 cups) water
  • 1/2 cup vanilla sugar or more to taste

Half the apricots, remove the stones and crack each one to get at the apricot nuts. The shells are quite tough and you’ll need a hammer or heavy pestle and mortar but don’t worry if the nuts get smashed you just want them for their flavour. Put the apricot halves and their nuts into a large non-corrosive pan with the water and bring to a boil, Scim off any scum that forms, reduce the heat and simmer uncovered until the apricots are mushy about 10 minutes. Stir in the sugar and leave to cool. When cool press the pulp through a sieve to get a smooth puree and pour into an ice-cream maker with the motor running. Process for 35 minutes and freeze for another hour before serving. If serving at a later date remove from the freezer for 30 minutes to soften a little before serving.

Tips on making ice-cream

1. Prepapre the ice cream mixture and cool in a jug in the fridge before using.
2. Make sure the machine is running before pouring in the mixture
3. The ice cream takes about 30-45 minutes to churn but watch the consistency toward the end as you can see the colour and consistency change indicating the ice-cream is ready.
4. Freeze to ‘cure’ for 1 hour before serving.


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