Wednesday, June 16, 2010

Simple Apricot Sorbet--No Ice Cream Maker Needed!!

Apricot Sorbet

There is a creamy light texture to this sorbet that can’t be beat. The combination of the flavor of the tangy apricots blended with the mellow almond extract is wonderful.


  • 1 pound 14 ounces can unpeeled apricots

  • 2 egg whites

  • ½ cup sugar

  • 2 tablespoons strained lemon juice

  • 3 drops almond extract


1. Drain apricots over a bowl and reserve juice. Puree apricots in processor. Add enough juice for puree to equal two cups. Pour puree into mixing bowl.

2. Beat whites till stiff not dry. Set aside.

3. Add sugar, juice, and extract to puree and beat well. Pour this mixture over beaten egg whites and beat them together until mixtures have completely blended. Cover sorbet with plastic wrap and freeze for two and one half hours. Remove sorbet from freezer and beat again. Refreeze. Place sorbet in refrigerator 30 minutes before serving. Give each guest two or three mini scoops of sorbet with cookies on the side.

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