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Sorbetto All’Albicocca
Apricot Sorbet
- Makes
1 litre
- Difficulty
Easy
By Miss South
Published 2014
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.
Ingredients
250 g 500 ml 250 g
Method
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
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