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Apricot sorbet

Apricot sorbet

PT15M

1
Place the sugar and water into a pan, bring to the boil then remove from the heat and set aside to cool
  • 120g of sugar
  • 50ml of water
2
Once cool, add the apricot purée to the syrup and mix well to combine. Churn in an ice cream maker, then freeze in a sealable container until needed. Serve with some fresh mint leaves
  • 1.18kg apricot purée
  • 4 sprigs of fresh mint, for garnish

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