Apricot sorbet
This apricot sorbet recipe from Stephen Crane may only use apricot purée, water and sugar, but the result is a sorbet with a wonderfully intense flavour of apricots. Serve with some mint sprigs and a tuile or biscuit.
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Ingredients
Metric
Imperial
- 1.18kg apricot purée
- 120g of sugar
- 50ml of water
- 4 sprigs of fresh mint, for garnish
Equipment
- Ice cream maker
Method
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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Apricot sorbet
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© Great British Chefs 2019