Sorbetto All’Albicocca

Apricot Sorbet

Preparation info
  • Makes

    1 litre

    • Difficulty


Appears in
Recipes from Brixton Village

By Miss South

Published 2014

  • About

No other country seems to have such an affinity with apricots as Italy does. Italians adore these little velvet-skinned fruits, making wonderful jams, tarts and ice creams with them. I think Italian apricots are the best in the world, but this sorbet brings the fruit to life even here in the UK.


  • 250 g sugar
  • 500 ml water
  • 250 g


Prepare a sugar syrup by melting the sugar in the water on a low heat until it has dissolved and the syrup thickens. Set aside to cool.

Halve the apricots and remove the stones. Purée the halved apricots with a hand blender and then push them through a fine sieve to remove any skins.

Add the puréed apricots to the cooled sugar syrup. Pour the mixture into the ice cream machine a