Apricot Sorbet Floats Recipes

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RUSTIC APRICOT SORBET



Rustic Apricot Sorbet image

Provided by Susan Herrmann Loomis

Categories     Ice Cream Machine     Dessert     Freeze/Chill     Apricot     Summer     Vegan     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 6 servings

Number Of Ingredients 4

1 cup water
1/2 cup sugar
1 pound apricots, pitted
1 tablespoon freshly squeezed lemon juice

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.

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

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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