This light and fragrant sorbet is a completely seasonal delight!
We serve this as part of a Summer dessert (featured on one of the photos in our dining section) with mini almond Battenburg, white Chocolate-Bergamot gel, Apricot butter, crushed Amaretti and biscuit filled with Amaretto custard foam.
This sorbet can be served simply with sweetened Mascarpone or whipped double cream and some crushed Amaretti biscuits. Poach some extra fruit in the excess sorbet syrup to serve with it.
Choose plump and ripe fruit that have a good scent and are just beginning to soften.
The best results will be obtained with a sorbetière (ice cream machine).
- 500g ripe Apricots (washed, halved and stoned)
- Juice of 1/2 Lemon
- 250ml Sorbet syrup
- (225g Sugar + 160ml water)
- First make the sorbet syrup. Place water and sugar in a pan and bring to boil, stirring to dissolve the sugar. Boil for 1 minute and cool. There will be a little extra here, so use the excess to poach some extra fruit to serve with the sorbet.
- For the sorbet, put the syrup, lemon juice and Apricots into a heavy saucepan, cover and boil for 1 minute then uncover and cook for 5-10 minutes until pulpy.
- Liquidise the fruit and push through a sieve into a clean bowl. Let it cool down then taste. Add a little more sugar or lemon juice as necessary.
- Churn in an ice cream machine until smooth and firm, then place into a tub and freeze.