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Apricot sorbet

by Stephen Crane
Item 1 of 1

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.

First published in 2015
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Ingredients

Metric

Imperial

SAVE RECIPE

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
First published in 2015
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Stephen Crane

As head chef of the idyllic Ockenden Manor in the countryside of Sussex, chef Stephen Crane cooks refined, French-influenced food, and given his pedigree, that’s no great surprise.

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