One of the many reasons I love summer is due to the vast amount of fresh fruits and vegetables that are so readily available! Is there anything more tasty than a cherry, apricot, peach or pear picked ripe from the tree? I think not. The flavors are incredible, and the pure joy of smelling the fruit as you pick it directly from the tree is awe-inspiring. Immediately, I begin daydreaming of all the recipes that can be used from a particular fruit.
We are in the midst of apricot season, and you can smell my parents’ apricot trees from across the yard! (Of course our chickens have also discovered the apricots and have a wonderful time eating what has fallen to the ground. ;)) As I was picking a few the other day, I knew almost immediately what I wanted to make on that hot summer day — sorbet! It’s cooling, refreshing, and brings out the delicious flavor of the ripened fruit. You can enjoy it in a dessert bowl, paired with sparkling water or combined with additional fruit flavors — such a perfect summertime treat!
Summer Apricot Sorbet
2/3 cup coconut sugar
1/3 cup raw cane sugar
2/3 cup water
1 Tablespoon lemon juice
3/4 cup apricot juice (or apple juice)
5 cups apricot puree (about 7 cups apricots, pitted and pureed in a food processor)
-In a small saucepan, combine sugars, water and lemon juice. Bring to a low boil on medium-high heat, stirring until sugar has dissolved. Remove from heat and allow to completely cool.
-Using approximately 7 cups of apricots (pitted), puree in a food processor until smooth, then press through a sieve 1-2 cups at a time to remove pulp.
-When sugar syrup has cooled, combine with the pureed apricots and juice.
-Refrigerate for 2-3 hours.
-Follow the manufacturer’s directions for your ice cream machine to continue the process. (After 20-25 minutes in my machine, I opted to put the sorbet in a freezer container for a firmer sorbet.)
Makes approximately 4-6 servings.
Dessert dishes available at CucinaBellissima.com