May 22, 2016 by dgarnett2013
Apricot and Orange sorbet: DG
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.