Apricot Sorbet

Preparation info

  • Difficulty


  • Yield

    9 cups

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

The apricot season in California, although short, is very abundant. Here’s a great sorbet for the height of the apricot season.


  • 45 ripe apricots (5 pounds)
  • Approximately cups Simple Syrup
  • 1 tablespoon freshly squeezed lemon juice
  • Pinch salt


Halve and pit the apricots. Purée them in a food processor. Strain the purée through a medium-holed sieve to eliminate any small pieces of skin. Place the apricot purée in a large bowl and add the other ingredients.

Freeze according to ice cream machine manufacturer’s instructions.