Name: Apricot Sorbet (Sorbet à l’abricot)
Cuisine: French
Ingredients: 1 lemon; 300 g (10½ oz) very ripe apricots – preferably the very small ‘muscat’ apricots. You can use tinned apricots, in which case use their syrup instead of sugar; 100 g (3½ oz) caster or icing sugar

Preparation info

Difficulty
Easy

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

300 g (10½ oz) very ripe apricots – preferably the very small ‘muscat’ apricots. You can use tinned apricots, in which case use their syrup

Europe
France
Dessert
Gluten-free
Vegan
Mediterranean

Method

Take out the stones and purée the apricots in a liquidiser or with the finest blade of a mouli-légumes. Add the juice of the lemon. Beat in the sugar with a wire whisk.
Transfer the mixture to the ice-cream maker and freeze it.
To serve the sorbet, scoop it into balls with a spoon dipped in hot water and pile it into well-chilled ice-cream dishes.

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