Best Apricot Sorbet Recipes

APRICOT-CHERRY CRISP WITH LEMON-BUTTERMILK SORBET

Steps:

• Preheat oven to 375°F. Place first 5 ingredients in 13x9x2-inch glass baking dish; toss. Blend granola and butter in processor until moist crumbs form. Sprinkle topping evenly over apricot-cherry mixture. Bake until filling bubbles thickly around edges, about 50 minutes. Serve warm or at room temperature with sorbet.

APRICOT SORBET

Steps:

• Combine water and sugar in a large saucepan, and bring to a boil over medium-high heat, stirring occasionally.
• Add apricots, and bring to a boil.
• Cover, reduce heat, and simmer 10 minutes or until apricots are tender.
• Place apricot mixture and vanilla in a blender; process until smooth, and chill.
• Pour mixture into freezer can of an ice cream freezer, and freeze according to manufacturer's instructions.
• Spoon into a freezer-safe container; cover and freeze 2 hours or until firm.

APRICOT SORBET

Steps:

• Freeze the apricots in a freezer-proof container. Place frozen apricots in a blender or food processor; add sugar and lemon juice. Cover and process until combined. Serve immediately or freeze.

ROASTED APRICOT SORBET

Steps:

• Preheat oven to 350°F.
• Bring sugar, water, and dried apricots to a boil in a 3-quart heavy saucepan over moderate heat, stirring, until sugar is dissolved. Remove from heat and let stand until apricots are softened, about 1 hour.
• While dried apricots are standing, roast whole fresh apricots in a small roasting pan in middle of oven until soft, about 1 hour. Cool in pan, then peel and pit when cool enough to handle.
• Purée dried apricot mixture, roasted apricots, lemon juice, and almond extract in a blender until very smooth, 1 1/2 to 2 minutes. Force purée through a fine sieve into a bowl, pressing hard on solids and then discarding them. Chill purée, covered, until cold, at least 2 hours.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

RUSTIC APRICOT SORBET

Steps:

• Place the water and the sugar in a small saucepan over medium-high heat and bring to a boil, stirring all the while. When the sugar has dissolved, add the apricots, return to the boil, and reduce the heat so the liquid is simmering gently. Simmer the apricots just until they begin to turn tender, about 5 minutes. Remove from the heat and cool completely.
• Puree the apricots and their poaching liquid in a food processor until smooth. Strain the mixture if you like, though it isn't necessary. Chill the mixture in an airtight container in the refrigerator for at least one hour and up to 24 hours.
• Just before freezing, whisk in the lemon juice. Freeze according to the ice cream freezer manufacturer's instructions.

ROASTED APRICOT SORBET

Steps:

• Put sugar, water, and dried apricots in a saucepan over medium heat.
• Bring to a boil, stirring, until sugar is dissolved.
• Remove from heat and let stand until apricots are softened, about 1 hour.
• Meanwhile, roast whole fresh apricots in a 350 degree oven until soft, about 1 hour.
• Peel and pit when cool enough to handle.
• Puree dried apricot mixture, roasted apricots, lemon juice, and almond extract in a blender until smooth.
• Chill at least 2 hours until cold.
• The puree can be chilled up to 8 hours.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

HONEY APRICOT VANILLA SORBET

Steps:

• Wash, pit and chop apricots.
• Add water and apricots to a medium saucepan and cook over medium heat until softened.
• Remove from heat and stir in the honey until combined with the apricot-water mixture.
• Let cool 10-15 minutes.
• 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!
• Stir in vanilla and cool several hours or overnight.
• Freeze mixture according to your ice cream maker's instructions.
• 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.

APRICOT SORBET FLOAT

Steps:

• Bring sugar, 1 pound apricots, 3/4 cup sparkling wine, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until apricots are very tender, 10-15 minutes. Let cool completely.
• Transfer apricot mixture to a blender and purée until smooth. Add water to apricot mixture so it measures 4 cups. Transfer mixture to a large shallow baking dish. Freeze until solid, at least 4 hours.
• To serve, scoop sorbet into coupe glasses or bowls and top with more apricot slices and some sparkling wine.

APRICOT SORBET FLOATS

Steps:

• Bring sugar, 1 pound apricots, 3/4 cup sparkling wine, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until apricots are very tender, 10-15 minutes. Let cool completely. Transfer apricot mixture to a blender and purée until smooth. Add water to apricot mixture so it measures 4 cups. Transfer mixture to a large shallow baking dish. Freeze until solid, at least 4 hours. To serve, scoop sorbet into coupe glasses or bowls and top with more apricot slices and some sparkling wine.

APRICOT SORBET

Steps:

• Freeze the apricots in a freezer-proof container. Place frozen apricots in a blender or food processor. Add sugar and lemon juice. Cover and process until combined. Serve immediately or freeze.

GLAZED APRICOT SORBET

Steps:

• In a food processor, combine the apricots, preserves, orange zest and lemon juice; cover and process until smooth. Pour into a freezer container; cover and freeze for at least 3 hours. May be frozen for up to 3 months., Remove from the freezer at least 15 minutes before serving. Scoop into dessert dishes; drizzle with cream.