Once upon a time, on a dark street in San Francisco, life change Thanks to Garden Creamery, I enjoyed an ice cream cone. This apricot sorbet was inspired by that fateful night and is the perfect way to make the most of those ripe summer apricots. Tart, subtly sweet and refreshing!
only 4 ingredients and simple way (No ice cream maker needed) It’s sherbet time!
this Doesn't deviate Instead of using an ice cream maker, sorbet is made using one of the kitchen aids: a food processor.
Add chopped frozen apricots and coconut cream to food processor. Dairy-free abundanceAgave nectar, a neutral-flavored sweetener that lets the apricots shine, and lemon zest for brightness.
Turn on the food processor and when the sorbet is done soft and creamy, ready to enjoy! The texture is best immediately after blending, but you can also freeze it and take it out of the freezer at the first sign of wanting to eat the apricot sorbet.
I hope you like this apricot sorbet! that:
creamy
tart
sweet
Tangy taste
refreshing
& made in a simple way!
This is the perfect dessert for apricot lovers, after a trip to the orchard, or when you're craving something a little different. Enjoy in a cone or bowl topped with candied pistachios for a sweet, crunchy garnish!
A more refreshing fruit sherbet
Let me know if you try this recipe! Don't forget to leave a comment, rate it, and tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 4 (Servings)
Prevent your screen from going dark
sherbet
- 4 cup Chopped frozen apricots*, cut into ~1-2 inch pieces (Ripe, not firm // 15-20 fresh apricots, chopped ~4 cups or 560 g)
- 1/3-1/2 cup coconut cream (We used virgin forest)
- 1/4 cup Agave nectar*
- 1/2 teaspoon lemon zest
Cut and freeze the apricots at least 6 hours before enjoying the sorbet. We like to place the cut pieces on a baking sheet or plate lined with parchment paper before freezing to prevent them from sticking together.
- If you want to enjoy your sorbet with a candied pistachio topping, prepare it before you start making the sorbet.
- When you're ready to enjoy the sorbet, place the frozen apricots in a food processor and pulse until small pieces form. Scrape down the sides and add the coconut cream (starting small), agave, and lemon zest. Mix again until food processor starts to run smoothly, scraping down sides as needed. Once the mixture is almost smooth, leave the processor on for at least 1 minute to get the creamiest consistency possible! Taste and adjust. Add more coconut cream for creaminess or to help with blending, or more agave for sweetness.
- Top with optional chopped candied pistachios and enjoy immediately! Or, if you prefer a firmer sorbet, store it in an airtight container in the freezer for 2 to 3 hours or until ready to serve. If frozen for more than a few hours, take it out and thaw for 10 to 15 minutes to make it easier to remove. Leftovers can be stored in the freezer for up to 2 weeks.
*Inspired by Apricot Lihing Lemon Peel Ice Cream from Garden Creamery in San Francisco, California.
*Nutritional information is a rough estimate, reducing the amount of coconut cream and not including optional candied pistachios.
clothing material: One clothing material calorie: 162 carbohydrate: 32.1 g protein: 2.3 g province: 3.6 g Saturated Fat: 2.9 g Polyunsaturated fat: 0.1 g Monounsaturated fat: 0.2 g trans fat: 0 g cholesterol: 0 mg salt: 5 mg potassium: 408 mg fiber: 2.9 g sugar: 27.2 g Vitamin A: 454 IU Vitamin C: 18 mg calcium: 18 mg steel: 0.6 mg
