Apricot Sorbet is perfect for a hot summer's day or as a light dessert after dinner anytime of the year.
This sorbet is made with just apricots, lemon juice and sugar.
Why make this recipe
Apricots are delicious eaten fresh out of hand, but they are also just as delicious eaten in this homemade sorbet. All the vibrant taste of the apricots is there, but the taste is even more intense than a fresh apricot.
What is sorbet?
Sorbet is a frozen treat usually made with fresh fruit and some sort of sweetener. I've sweetened this sorbet with granulated sugar. The mixture is then churned in an ice cream maker and frozen.
Sorbet and sherbet are similar, but sherbet also has milk added to the mixture.
Ingredients
Just three simple ingredients to make apricot sorbet-
- fresh apricots
- fresh squeezed lemon juice
- granulated sugar
Step by step directions
- Wash, pit and chop the apricots. No need to peel apricots.
- Place in a food processor and squeeze a fresh lemon over apricots
- Puree mixture
- Pour apricot mixture into a fine mesh strainer.
- Use a soup ladle to help push mixture through sieve. Simply use a circular motion with ladle until all liquid has passed through sieve. Discard any remaining pulp.
- Combine hot tap water and sugar. Stir until sugar is completely dissolved.
- Add sugar mixture to apricot mixture. Cover and refrigerate for at least 1 hour or overnight.
- Pour apricot mixture into a frozen ice cream mixer bowl. Process in automatic ice cream maker until sorbet is set.
- Transfer to a freezer safe container and freeze for at least one hour or until mixture is firm.
Tips for making sorbet
- Use fresh apricots and fresh squeezed lemon juice
- Do not peel the apricots
- Make certain your ice cream bowl has been in the freezer for at least 12 hours prior to using
- Chill your mixture prior to adding to ice cream maker
- Sorbet is best if placed in freezer for at least one hour after churning
Recipe Faqs
They are all frozen treats processed in an ice cream maker. However, the type of ingredients added makes them different. Sorbets are usually just pureed fruit with a sweetener. Sherbets have added milk and ice creams are often made with a heavy cream and a custard mixture.
For best results, you'll want to consume your sorbet within 3-4 weeks. The sorbet will still be good, but sometimes it may become a bit icy, depending. on your freezer.
Equipment
More delicious sorbets and ice cream
- Raspberry sorbet
- Grapefruit sorbet
- Watermelon sorbet
- Lemon sorbet
- Peach ice cream
- Raspberry ice cream
- Mint ice cream
- Orange sherbet
- Lime sherbet
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
If you loved this recipe you'll LOVE all the others in this category. Check out all my frozen treats here!
Apricot Sorbet
Ingredients
- 2 cups chopped and pitted apricots (approximately 8 apricots)
- 2 Tablespoons lemon juice (fresh squeezed)
- 1 cup hot water
- 1 cup granulated sugar
Instructions
- Place apricots and fresh squeezed lemon juice in a food processor. Process until smooth.2 cups chopped and pitted apricots, 2 Tablespoons lemon juice
- Pour apricot mixture into a fine sieve over a bowl. Use a soup ladle in sieve to help the apricot mixture pass through sieve. Simply rotate the ladle in a circular motion until you are left with a thick pulp. Discard pulp.
- In a separate bowl, place hot water. Mix in sugar and stir until all sugar is dissolved. Allow water to cool and add to apricot mixture.1 cup hot water, 1 cup granulated sugar
- Cover apricot mixture and store in refrigerator until chilled, at least one hour or overnight.
- Place apricot mixture into a frozen bowl of an electric ice cream maker.
- Churn mixture until it becomes a frozen consistency, approximately 20 minutes. (follow your machines directions for churning)
- Remove sorbet from bowl into a freezer safe container. Place in freezer for at least one hour until fully frozen.
Notes
- Use fresh apricots and fresh squeezed lemon juice
- Do not peel the apricots
- Make certain your ice cream bowl has been in the freezer for at least 12 hours prior to using
- Chill your mixture prior to adding to ice cream maker
- Sorbet is best if placed in freezer for at least one hour after churning
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Valentina says
It's stone fruit season and I have yet to have an apricot. GASP! This is the best, most delicious reminder ever. They are on tomorrow's shopping list. 🙂 ~Valentina
Kathy says
I hope you hurry before the apricot season is over!
Kelly | Foodtasia says
Kathy, this apricot sorbet looks so delicious! Love a good apricot when I can find one. We take road trips just for good peaches. I never thought to buy apricots. I will have to check next time so I can try this yummy sorbet!
Kathy says
I hope there are some available!
Adina says
Now this is something I have never made before: sorbet! Those apricots look amazing, I can just imagine the flavor!
Kathy says
Thanks, Adina!
Heidi | The Frugal Girls says
What a great recipe... this looks DELICIOUS!! 🙂
Mary Ann | The Beach House Kitchen says
My mother loves apricots Kathy, so next time I visit her in Florida I'll need to make this for her. I bet it's so refreshing.
David @ Spiced says
Oh man, I love apricot flavored desserts! However, to be fair, I've rarely ever cooked with them here at home. I wish the Peach Man was located here in our town. 🙂 I enjoy a good sorbet, and this one sounds quite tasty, Kathy!
Alexandra @ It's Not Complicated Recipes says
What a delicious and refreshing sweet treat, Kathy! I am dreaming of warmer days and enjoying this 🙂