Apricot Sherbet

Apricot Sherbet

  Serve this cooling sherbet  with purchased chocolate chip biscotti or amaretti, Italian cookies made from a bitter almond paste or (more authentically) ground apricot pits.

Apricot Sherbet

 Makes about 1 quart (can be doubled for half-gallon machines)

Ingredients :

  1. One 151⁄4-ounce can pitted apricot halves in heavy syrup
  2. 1 tablespoon lemon juice
  3. 1⁄4 teaspoon salt
  4. 21⁄4 cups whole milk
  5. 1⁄2 cup sugar

Instructions :

1. Place the apricot halves and their syrup in a large blender; blend until smooth.
Add the lemon juice and salt; blend well and set aside.
2. Warm 11⁄ 4 cups of the milk in a medium saucepan set over low heat. Stir in the sugar until dissolved; cool for 5 minutes. Pour this mixture into the blender with the apricot puree. Add the remaining 1 cup milk and blend until fairly smooth, scraping down the sides of the canister as necessary. Strain through a fine-mesh sieve into a medium bowl; refrigerate until cold, for at least 4 hours, or overnight.
3. Freeze in your ice cream machine according to the manufacturer’s instructions.
Serve at once—or spoon into a large container, seal well, and store in the freezer for up to 1 month; soften at room temperature for 5 minutes before serving.

Customize it!

You can add any of the following to the blender with the remaining 1 cup of milk: 2 tablespoons apricot brandy or Southern Comfort, 2 tablespoons chopped fresh mint leaves, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, 2 teaspoons vanilla extract, 1 teaspoon rum extract, or 1⁄2 teaspoon almond extract.

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