Apricot Sorbet
Pane-Bistecca
In Europe this summer, I found beautifully ripe apricots. I made a simple apricot sorbet with them. To make it taste especially good, I added apricot Schnaps.
The sorbet doesn’t get soft and creamy because it doesn’t have cream in it. I froze it in a cake pan so you could cut slices.
Ice cream is always welcome in summer (and also in winter) because it not only cools you down, but it also slides down your throat easily after a good dinner! You can serve it with cooked apricots, fruit puree or simply berries.
The sorbet doesn’t get soft and creamy because it doesn’t have cream in it. I froze it in a cake pan so you could cut slices.
Ice cream is always welcome in summer (and also in winter) because it not only cools you down, but it also slides down your throat easily after a good dinner! You can serve it with cooked apricots, fruit puree or simply berries.
Ingredients
1 kg Apricots
200 ml Water
200 g Sugar
50-100 ml Apricot Schnaps (to taste)
Instructions
1
Step 1
Cut the apricots into pieces. Bring to a boil in a saucepan with the water and sugar. Once it boils, reduce heat and simmer for about 10 minutes. Allow to cool.
2
Step 2
Then mix in the Schnaps. Then puree everything. Pour the mixture into a cake pan lined with baking paper and freeze.
3
Step 3
To soften the mass, you can mix it 2 times every 3 hours.
Notes
Serve sliced with fruit puree or fresh apricots. More Ice Cream recipes!
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