Ingredients
Scale
- 2 pounds fresh apricots (about 10-12 medium apricots, or 4 cups frozen apricots)
- 1 cup granulated sugar
- 1 cup water
- 3 tablespoons fresh lemon juice (from about 1 large lemon)
- Pinch of salt (optional)
Instructions
- Prepare the apricots: If using fresh apricots, wash them thoroughly under cold water. Cut each apricot in half along the natural seam, twist to separate the halves, and remove the pit. Roughly chop the apricot halves into chunks—no need to be precise since you’ll be blending them. If using frozen apricots, allow them to thaw slightly at room temperature for about 10-15 minutes until they’re soft enough to blend. You should have approximately 4 cups of prepared fruit.
- Make the simple syrup: In a medium saucepan, combine the sugar and water. Place over medium heat and stir frequently until the sugar completely dissolves, about 3-5 minutes. You’ll know it’s ready when the liquid is clear and you can’t see or feel any sugar granules when you stir. Don’t let it boil—you’re just dissolving the sugar, not making candy. Remove from heat and let the syrup cool to room temperature, about 15-20 minutes. For faster cooling, you can refrigerate it.
- Blend the mixture: Place the prepared apricots in your blender or food processor. Add the cooled simple syrup, fresh lemon juice, and a pinch of salt if using. Blend on high speed for 1-2 minutes until completely smooth and no chunks remain. The mixture should be silky and uniform in color. If you notice any bits of skin or texture, that’s fine—you can strain it in the next step.
- Strain for smoothness (optional but recommended): For the smoothest, most professional texture, pour the blended mixture through a fine-mesh strainer or sieve set over a large bowl. Use a rubber spatula or the back of a spoon to press the mixture through, leaving behind any apricot skin or fibrous bits. This step takes an extra few minutes but results in restaurant-quality texture. If you don’t mind a slightly more rustic texture with tiny bits of fruit, you can skip this step.
- Initial freeze: Pour the strained (or unstrained) apricot mixture into a 9×13 inch baking dish or large shallow container. The shallow dish helps it freeze more quickly and evenly than a deep container. Place the dish in your freezer uncovered.
- Stir frequently: After 30-45 minutes, remove the dish from the freezer. You’ll notice ice crystals beginning to form around the edges. Use a wooden spoon or sturdy spatula to scrape and stir vigorously, breaking up the frozen edges and mixing them into the still-liquid center. Return to the freezer. Repeat this stirring process every 30-40 minutes for about 3-4 hours total. This frequent stirring breaks up ice crystals as they form, creating a smooth, scoopable texture rather than a solid ice block. The sorbet is ready when it’s frozen throughout but still scoopable and has a fluffy, uniform texture.
- Final freeze and storage: Once the sorbet reaches the desired consistency, transfer it to an airtight freezer-safe container. Press a piece of plastic wrap directly onto the surface of the sorbet before sealing the container—this prevents freezer burn and ice crystals from forming on top. Freeze until firm, at least 2 hours or overnight. The sorbet will keep well for up to 2 weeks, though it’s best enjoyed within the first week for optimal flavor and texture.
- Serve: When ready to serve, let the sorbet sit at room temperature for 5-10 minutes to soften slightly, which makes it easier to scoop. Use an ice cream scoop dipped in warm water for the prettiest presentation. Serve in chilled bowls, glass dessert cups, or even hollowed-out lemon halves for an elegant touch.
Notes
- If your apricots are very sweet, reduce the sugar to ¾ cup. If they’re quite tart, you might need up to 1¼ cups sugar. Taste your apricot mixture before freezing and adjust sweetness.
- Adding 1-2 tablespoons of corn syrup or honey creates a smoother texture by preventing large ice crystals.
- For an adult version, add 2 tablespoons of amaretto liqueur or apricot brandy—this also helps keep the sorbet softer.
- If your sorbet becomes too hard after extended freezing, let it thaw slightly before serving or reblend it in a food processor to restore smoothness.
- An ice cream maker produces the smoothest texture. If you have one, follow the manufacturer’s instructions after making your apricot mixture, then freeze until firm.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Desert
- Method: Freezing
- Cuisine: French/Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: ½ cup (about 4 oz)
- Calories: 130
- Sugar: 30g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg