Apricot and Vanilla Sorbet
Photography Manja Wachsmuth.
Desserts don’t come much easier than this refreshing sorbet. Combining fresh and dried apricots gives it a creamy, almost chewy texture that makes the perfect ending to a summer meal.
Serves: 6
INGREDIENTS
600 grams fresh ripe apricots, halved and pitted
¼ cup thinly sliced dried apricots
½ cup caster sugar
½ cup water
1 teaspoon vanilla paste or extract
finely grated zest 1 lemon
1 teaspoon finely grated orange zest
METHOD
Place all the ingredients in a medium saucepan and bring to the boil, stirring to dissolve the sugar.
Simmer gently for 10-15 minutes or until the fruit is very soft and has totally collapsed. Cool.
Tip into a shallow freezer-proof container. Cover and freeze until the mixture is just about frozen. Transfer to a food processor and process until smooth. Return the sorbet to the container, cover and freeze again.
Process once more and refreeze for the best result.
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