Apricot Sherbet Recipes

JULIA CHILD'S APRICOT SHERBET (MOUSSE A L'ABRICOT GLACEE)

Julia Child's Apricot Sherbet (Mousse a L'abricot Glacee) image

This recipe is from Mastering the Art of French Cooking, Vol.2. "Easy, delicious, and available all year round is apricot sherbet made from canned apricots. Timing is about 4 to 5 hours, but it is easier to be liesurely and start the mousse the day before serving." Note: Personally I would use my food processor instead of a food mill and I'm sure you could use one of those wonderful little ice cream makers instead of the freezer, but I have never done it. I have adapted the directions to make your life easier. T.J.

Provided by davinandkennard

Categories Frozen Desserts

Time 5h10m

Yield 1 quart, 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 (20 ounce) can apricot halves
2 egg whites
1/2 cup instant superfine sugar
2 tablespoons lemon juice
2 -3 drops almond extract

Steps:

Drain the apricots, puree them and put into a 1 quart measure.
Add enough apricot syrup to make 2 cups and turn the puree into a mixing bowl.
With a mixer beat the sugar and lemon juice into the puree.
Beat until the sugar is disolved.
Whip the egg whites and add the almond extract.
If not using an ice cream maker:.
Cover with plastic wrap and place in the freezer.
Two or three times during the freezing take out and whip to break up the ice crystals.
Let the mousse soften for half an hour in the refrigerator before serving.

Nutrition Facts : Calories 197.1, Fat 0.1, Sodium 33.1, Carbohydrate 49.2, Fiber 2.3, Sugar 46.4, Protein 2.6

APRICOT SORBET

Apricot Sorbet image

Make and share this Apricot Sorbet recipe from Food.com.

Provided by Audrey M

Categories Frozen Desserts

Time 20m

Yield 1/2 cup, 16 serving(s)

Number Of Ingredients 4

Ingredients

3 cups water
1 3/4 cups sugar
1 1/2 lbs fresh apricots, halved and pitted (about 9)
2 teaspoons vanilla extract

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.

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