Apricot sorbet

I made this sorbet because I remember I had frozed some apricots in our summer (we are in autumn now)
Was my first time I froze apricots and was yumm eat now in this sorbet.
And the north hemisphere you can use fresh apricots if you have!
This recipe is adapted from Bon Appetit 

How they say " The key ingredient in this machine free sorbet is the apricots. Choose the ripest, most fragant ones you can find".

Ingredients 

(6 servings)

1 cup of sugar

500 grams or 

lb apricots plus more

for serving

3/4 cup sparkling  white wine 

 

Method

In a  medium saucepan bring sugar, apricots, 3/4 white wine  and two cups of water to a boil.

Reduce heat and simmer, stirring ocassionally until apricots are very tender, 10 to 15 minutes.

Let  cool completely.

 

Transfer apricot mixture to a blender and puree until smooth.

Add water to apricot mixture so it measure 4 cups .

Transfer mixture to a large shallow baking dish. Freeze untol solid at least 4 hours.

 

When  you are ready to serve remove ice cream about 15 minutes before to more easy.

Scoop sorbet into coupe glasses or bowls and top with some apricots slices and mint leaves.

Print recipe

 

 

EN ESPAÑOL

Sorbete de damascos (albaricoques)