APRICOT SORBET
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
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.
JULIA CHILD'S APRICOT SHERBET (MOUSSE A L'ABRICOT GLACEE)
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
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 SHERBET
Orpha Campbell MIDLAND, TEXAS Searching for a light and refreshing dessert that you can make ahead? Try this pretty sherbet that bursts with the invigorating flavor of apricot. It's the perfect summertime treat.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 quarts.
Number Of Ingredients 5
Steps:
- In a large bowl, combine all ingredients. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions., Transfer to a freezer container; freeze for 4 hours or until firm.
Nutrition Facts : Calories 291 calories, Fat 10g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 29mg sodium, Carbohydrate 51g carbohydrate (49g sugars, Fiber 0 fiber), Protein 2g protein.
HONEY APRICOT VANILLA SORBET
Apricot sorbet, in all its varieties, is a welcome treat during National Ice Cream month, or anytime!
Provided by Renee Pottle
Categories Dessert
Time 30m
Yield 1 quart
Number Of Ingredients 4
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
In Brookline, Massachusetts, Ruth Kahan ends a summer meal with this refreshing treat. With only three ingredients, it's simple to blend and freeze.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 4 servings.
Number Of Ingredients 3
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.
Nutrition Facts :
RUSTIC APRICOT SORBET
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
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
Categories Ice Cream Machine Fruit Dessert Freeze/Chill Roast Lemon Apricot Summer Simmer Boil Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 8
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.
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