Honey Apricot Vanilla Sorbet Food

APRICOT SORBET

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.

HONEY APRICOT VANILLA SORBET

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.

MELON SORBET

Steps:

• Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.
• In a blender, purée the melon with the sugar solution and remaining ingredients until smooth. Chill in the refrigerator for 2 hours or overnight.
• Chill a container in the freezer. Blend the mixture for 30 seconds with an immersion blender, then freeze in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for 2 hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.

ROASTED APRICOT SORBET

Steps:

• Put sugar, water, and dried apricots in a saucepan over medium heat.
• Bring to a boil, stirring, until sugar is dissolved.
• Remove from heat and let stand until apricots are softened, about 1 hour.
• Meanwhile, roast whole fresh apricots in a 350 degree oven until soft, about 1 hour.
• Peel and pit when cool enough to handle.
• Puree dried apricot mixture, roasted apricots, lemon juice, and almond extract in a blender until smooth.
• Chill at least 2 hours until cold.
• The puree can be chilled up to 8 hours.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.