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.
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
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.
