Apricot and Orange sorbet

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May 22, 2016 by dgarnett2013

Apricot and Orange sorbet: DG

apricotsorbet

Serves 6 – 8

 

  • 200g caster sugar
  • zest and juice of 1 orange (blood orange is good)
  • 3 tabs lemon juice
  • 500g ripe apricots, halved and pitted
  • 300ml water

Gently heat the sugar, water, orange and lemon juices and orange zest.

Stir until sugar has dissolved and a syrup has formed.

Add the apricots and simmer gently for about 2 mins until they have softened. Leave to cool in the syrup.

Put the fruit and syrup in a food processor and blend.

Freeze and churn in an ice-cream machine.

Eaten the evening of the incredible light.

light2 light1

 

 

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